Mackerel Tartare Toasts
Serves | 2-3 |
Prep time | 20 minutes |
Allergy | Fish, Milk, Wheat |
Meal type | Appetizer, Lunch, Snack |
Misc | Gourmet, Serve Cold |
A beautiful, elegant canapé or starter that is exceptionally easy to prepare, inexpensive yet impressive and utterly delicious.
This recipe makes around 10 toasts.
Ingredients
- 2 mackerel (filleted, pinboned, skinned and cut into very small pieces)
- juice half a lime
- 1 teaspoon horseradish sauce
- 2 teaspoons double cream
- 1/2 spring onion (finely sliced)
- 1/2 teaspoon freshly chopped flat-leaf parsley
- 1/2 teaspoon freshly chopped dill
- salt and pepper (for seasoning)
- 1/4 small baguette (very thinly sliced)
- 1/4 cucumber (very thinly sliced)
Note
This is an utter joy to eat. Tender, flavourful and pretty healthy (if you ignore that tiny bit of cream...) - ensure that you get *very* fresh mackerel that is suitable for eating raw from a trustworthy fishmonger (in my case Jonathan Norris in Victoria Park / Pimlico...)
It really couldn't be easier. Just make it. Go on. Trust me.
Directions
1. | Combine all ingredients in a bowl, cover, refrigerate and leave for 1 hour |
2. | Heat bread slices in a 180c degree oven for 5-10 minutes until dry and crisp but not browned |
3. | Top bread with mackerel mixture and finish with a slice of cucumber and a grind of black pepper |