Mackerel tartare with pickled mooli and avocado purée

Name: Mackerel tartare with pickled mooli and avocado purée
Yield: Serves 4 as a Starter
Ingredients: 25 g shallots, peeled and finely diced; finely grated zest of 2 lemons; ½ mooli (Japanese radish); 2 tsp olive oil, plus extra to drizzle; sea salt and black pepper; 1 dill sprig, finely chopped; 1 avocado; 90 ml olive oil; 2 tbsp white wine vinegar; hogwort buds (optional); dill leaves; coriander leaves; 2 tbsp capers, finely chopped; 6 mackerel fillets, skin on (about 370 g in total); juice of ¼ limes; 2-3 radishes, cut into thin julienne; 45 g crème fraiche

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS MOUTH-WATERING STARTER TASTES EVEN BETTER THAN IT LOOKS. THE TARTNESS OF THE MOOLI OFFSETS THE RICHNESS OF THE MACKEREL TO DELICIOUS EFFECT. AN EXCELLENT WAY TO USE THIS NATIVE, SUSTAINABLE FISH.

Ingredients

6 mackerel fillets, skin on (about 370 g in total)
sea salt and black pepper
25

Fish course
Starter
Pescatarian
Gluten-free

Method

Rinse the mackerel fillets in cold water and pat dry with kitchen paper. Sprinkle both sides generously with salt and place in a deep dish. Cover and refrigerate for 1½ hours.
Rinse the mackerel fillets to remove the salt, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Remove the skin and cut the mackerel into 5mm dice