Mackerel Tartare with Horseradish

⇐ Recipes from cookery books

Ingredients

for the mackerel tartare

4 mackerel fillets

½ cucumber

salt & pepper

caster sugar

handful of gherkins and capers finely chopped

1-2 tbsp extra virgin olive oil - but not too fruity

juice of 1 lemon

handful of flat parsley leaves, finely chopped

for the horseradish cream

creme fraiche

dijon mustard

freshly grated horseradish - or failing that, horseradish cream from a jar

Method

1. Peel the cucumber and slice lengthways, scoop out he seeds. Chop the flesh into cubes, sprinkle with sugar and salt and allow to drain in a sieve over bowl for an hour or so
2. Fillet & pin bone & skin the mackerel. Dice the flesh into 5mm cubes (similar to cucumber
3. Rinse the cucumber after an hour and dry. Combine with mackerel and gherkins and capers in a bowl. Season with salt and pepper and dress with olive oil and lemon juice. Mix in the chopped parsley. Taste and adjust seasoning as necessary.
4. For the horseradish cream, mix the creme fraiche, dijon mustard and horseradish. Season well - it should have a real kick.
5. To serve, press into a ring mould - or individual ring moulds

Polpo Russell Norman

italian fish starter