Mackerel tartare canapés with dill on toasted sourdough
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Ingredients
- 2 mackerel , filleted, boned and skinned
- 1 lemon , juiced
- 1 banana shallot , finely chopped
- 1 tsp capers , finely chopped
- 1/4 cucumber , seeds scooped out and discarded, flesh chopped into a fine dice
- 1 bunch of parsley , leaves picked and finely chopped
- 1 bunch of dill , leaves picked and finely chopped - reserve 14 fronds for decoration
- 1/4 tsp cayenne pepper
- sea salt
- black pepper
- 5 slices of sourdough bread, cut into 5 cm rounds
- olive oil
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 mackerel , filleted, boned and skinned
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
- 1 lemon , juiced
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
- black pepper
- 1 banana shallot , finely chopped
- 1 tsp capers , finely chopped
- 1 bunch of parsley , leaves picked and finely chopped
- 1 bunch of dill , leaves picked and finely chopped - reserve 14 fronds for decoration
- 1/4 tsp cayenne pepper
- sea salt
- 1/4 cucumber , seeds scooped out and discarded, flesh chopped into a fine dice
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
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Mackerel tartare canapés with dill on toasted sourdough
