Mackerel tartare canapés with dill on toasted sourdough

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This quick and simple mackerel tartare canapé recipe will make an elegant addition to any drinks party. The fish is combined with lemon juice, capers, dill and parsley for a fresh, fragrant flavour, then served on rounds of toasted sourdough.

First published in 2018

You need some very fresh mackerel for this recipe, which is no bad thing. Just make sure those eyes are crystal clear and gleaming. Use fresh sourdough over stale bread if you can – the toast can get a bit too crispy and brittle if the loaf is too old.

Ingredients

Metric

Imperial

Equipment

  • 5cm pastry cutter

Method

1
To begin, take your mackerel fillets and chop them up into a fine dice – make sure to slice through the flesh, rather than mashing it
2
Add the mackerel to a bowl and add a spritz of lemon juice to just coat the fish, rather than soaking it. Leave to cure in the juice for about 10 minutes
3
Add the shallot, capers, cucumber, parsley and dill and gently mix. Season with cayenne pepper, salt and pepper. Place in the fridge and chill for 30 minutes
4
Preheat your grill
5
Place the sourdough rounds onto a baking tray and drizzle with olive oil. Place under the grill and lightly toast on both sides
  • olive oil
  • 5 slices of sourdough bread, cut into 5 cm rounds
6
To serve, spoon a small amount of the tartare onto each round and top with a dill frond

Danny is a food adventurer, home grower, supper club host and writer of the entertaining and quirky epicurean blog, Food Urchin.

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