Mackerel Tartare Toasts

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.


  • 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)


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.


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
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