Mackerel tartare canapés with dill on toasted sourdough

14
20 minutes

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

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