Mackerel tartare

I like to plan. A lot. Especially meals. And because I plan ahead, it is easy to prepare in advance too, having more time with your guests when you have them over for supper.

Last week when my fish loving friend Jenny came for supper I made us a mackerel tartare as a starter. Since we both like fish I made big portions, but you can easily use the recipe below for four as a starter as well.

Mackerel tartare, serves 2-4

Step 1:

6 medium mackerel fillets, about 250 g

almost 1 tbsp salt

1/2 tbsp caster sugar

a few sprigs dill

Step 2:

2 tsp dijon mustard

juice from 1/2 lemon

olive oil

salt, pepper

Start 1-2 days ahead. Place the fish (skin removed) in a tupperware or dish with sides. Clap the salt and sugar into the fish and put the dill on it. Cover with clingfilm clinging to the fish and add some pressure with your hand. Refrigerate for at least 24 hrs. 

Take out the fish and remove the water. Finely chop it and mix with mustard, lemon juice, oil and seasoning in a bowl. Add more dill if needed. 

Shape into 2-4 ‘burgers’ and plate. Serve with a cold sauce (creme fraiche, dijon, lemon juice, salt and pepper) and rocket. 

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