Tartare of Mackerel with Pickled Cucumber

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

This tartare treatment would suit several other types of oily fish, particularly meaty tuna, but you could also use sardines or salmon.


  • 8 mackerel fillets, skinned
  • 2 tablespoons capers, rinsed, drained and finely chopped
  • 2 shallots


First salt the cucumber slices well and leave to drain in a colander.

Prepare the mackerel: remove the central bones from the fillets (the bones should come out in one piece if this is done carefully). Chop the flesh into small dice, about 5 mm.

In a bowl, mix this with the chopped