Fresh diced mackerel with capers, cornichons and chopped parsley served with a fresh cucumber soup.
Start by preparing the mackerel: fillet the fish if necessary and remove the pin bones. Remove the skin from the fish and then cut the flesh into dice. Keep refrigerated while you prepare the rest of the recipe.
Peel and finely dice the shallot. Chop the gherkins into small pieces. Pick the leaves from the parsley and roughly chop.
Mix these chopped ingredients with the mackerel and add the Greek yogurt. Mix well and then add the ketchup, lemon juice, Tabasco and Worcestershire sauce.
Taste the tartare mix and adjust the seasoning if necessary.
To make the soup: peel the cucumbers and the garlic and pick the mint leaves. Keep a few pieces of the cucumber peel to add to the mixture and give the soup a strong green colour.
Place these ingredients in a blender with the salt, pepper and the white wine vinegar.
Blitz for 2 minutes to make the soup. Add the Greek yogurt and pulse the mixture for 10 seconds. Check the seasoning.
To serve: fill a small stainless steel ring with the tartare mix in the middle of a small bowl and pour the soup around. Serve immediately.
«Try making this tartare dish with fresh tuna as an alternative to mackerel.»