This little wonderful dish I adapted from the Venitian cookbook POLPO from @polpo_restaurants . It’s super simple to make with a only few ingredients. I made it as a starter for an Italian dinner (after serving bruschetta’s as an appetizer).
Mackerel Tartare with Horseradish Cream
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 4 mackerel fillets, skinned
- 1/2 cucumber
- Pepper & salt
- 1 tsp sugar
- 1 tbsp capers, finely chopped
- 1 tbsp gherkins, finely chopped
- 1/3 apple, finely chopped
- 1-2 tbsp olive oil
- Juice of 1 lemon (to taste)
- Small bunch parsley, finely chopped
- Sauce
- 125 g crème fraîche
- 1 tbsp dijon mustard
- 2 tbsp horseradish
- To serve
- Crackers or fresh crusty bread
Instructions
Place the mackerel in the freezer for ± 30 - 40 minutes to firm up a bit so it's easier to slice.
Peel and deseed the cucumber and finely dice. Place in a colander above a bowl and sprinkle with 1 tsp sugar & 1 tsp salt and let pickle for 1 hour. Rinse and pat dry with kitchen paper.
For the sauce mix together the crème fraîche, horseradish and dijon mustard. Keep cool in the fridge.
Finely dice the mackerel and mix this with the cucumber, gherkins, capers, parsley and apple. Season with pepper, salt and a squeeze of lemon juice. Taste and adjust to your liking.
Press equal amounts of the mixture into a ring mould. Serve with some bread or crackers and a good dollop of the horseradish cream.
Notes
This is a great dish to make ahead. Make the sauce and chop everything finely. When ready to serve simply mix all the chopped ingredients together and season to your liking!
