Mackerel Tartare with Horseradish Cream
Mackerel Tartare with Horseradish Cream, this little wonder is a riff on a Venetian classic, adapted from the POLPO cookbook by Polpo Restaurant. It’s proof that sometimes, the simplest dishes pack the biggest punch. Fresh mackerel meets the bright kick of horseradish, all brought together with a silky, tangy cream. A few quality ingredients, minimal effort, and you’ve got an elegant starter that tastes like something straight out of a canal-side bacaro.
I made this Mackerel Tartare with Horseradish Cream as a first course for an Italian dinner, following up a round of bruschetta, and it was a hit. It’s light yet packed with flavour, the kind of dish that wakes up your palate and gets you excited for what’s next. Serve it with toasted sourdough or crispy crostini to scoop up every last bite.
Want to make it your own? Try swapping in salmon or adding a touch of lemon zest for extra brightness. Either way, this one’s a keeper.
Another great mackerel appetizer is Mackerel Ceviche with Grapefruit, Orange & Fennel, or what about surprising your guests with Smoked Mackerel Rillette & Cucumber Dille Pickle on Mille Feuille.
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!
