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…
