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Mackerel tartare with cucumber ribbons Recipe

A light starter of fresh mackerel tartare with fresh herbs, salty capers, creme fraiche and refreshing cucumber ribbons with fennel seeds.

  • Preparation
    10mins
  • Cooking time
    10mins
  • Rest time
    5mins
Rate this recipe
(21 votes) 3.6/5
Ingredients
Pour people
  • For the fish
  • Mackerel fillet(s) : 6 whole
  • Capers : 30 g
  • Flat leaf parsley : 0.25 bunch
  • Lemon(s) : 1 whole
  • Pickled gherkin(s) : 30 g
  • Red chilli(s) : 1 g
  • For the vegetables
  • Thick crème fraiche : 100 g
  • Cucumber(s) : 1 whole
  • White alcohol vinegar : 30 ml
  • Maldon salt : 6 pinch(es)
  • Caster sugar : 30 g
  • Fennel seed(s) : 10 g
  • Poppy seed(s) : 20 g
Method
  • 1. FOR THE FISH

    Remove the skin and the pin bones from the mackerel fillets and then cut the fish into small cubes. Finely chop the capers and gherkins. Pick and chop the parsley leaves. Finely dice the red chilli. Combine all the ingredients in a bowl and leave to refrigerate.

  • 2. FOR THE CUCUMBER RIBBONS

    Using a vegetable peeler, peel the cucumber into long strips. Leave to marinate in the vinegar, sugar, salt and fennel seeds.

  • 3. TO PLATE

    Place a ring mould in the middle of your plate. Spoon the mackerel tartare into the ring and press down. Top with creme fraiche and sprinkle with poppy seeds. Remove the ring and then finish the dish with the cucumber ribbons.

Chef's tip

«Always make sure your fish is as fresh as possible when making tartare as you are eating it raw.»

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