Tartare of Mackerel with Pickled Cucumber

Name: Tartare of Mackerel with Pickled Cucumber
Cuisine: United Kingdom
Ingredients: 2 shallots, finely chopped; Salt and freshly ground black pepper; 2 tablespoons white wine vinegar; 4 tablespoons finely chopped parsley; ½ cucumber peeled, halved lengthwise, deseeded and thinly sliced; 2 tablespoons runny honey; 8 mackerel fillets, skinned; 1 teaspoon finely chopped fresh ginger; 200 ml (double) cream; Baby coriander shoots, to garnish (optional); Smoked paprika, to garnish (optional); Grated zest and juice of ½ lime; Grated zest and juice of ½ lemon; 2 tablespoons capers, rinsed, drained and finely chopped

Preparation info

Difficulty
Medium

Appears in

Today's special

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.

Ingredients

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

Europe
United Kingdom
Fish course
Pescatarian
Spicy
England
Gluten-free

Method

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