Smoked Mackerel Tartare with Cucumber Ketchup

A stunning but simple starter to impress your dinner party guests.

I put this together for Christmas 2016, as a starter to blow away any prawn cocktail…but despite its wonderful colourful presentation – anyone can throw this together in a matter of minutes.  The smoky, rich tartare compliments the sweet beetroot and sharp but refreshing ketchup.

Smoked Mackerel Tartare with Cucumber ketchup

  • Servings: 4
  • Difficulty: easy
  • Print
Ingredients:

  • 4 peppered smoked mackerel fillets
  • 4 boiled eggs
  • 2 pickled gherkins
  • 4 tbsp homemade or good quality mayonnaise (I like rapeseed oil mayo)
  • chopped dill
  • juice of 1/2 – 1 lemon to your taste
  • 4 Sourdough crispbread
  • 50ml white wine vinegar
  • 1 tsp caster sugar
  • 1 cucumber
  • 1/2 tsp of xanthan gum
  • 2-3 cooked beetroots in their own juice (not pickled)
  • radish slices
  • microherbs or salad cress for garnish
  • good quality salt flakes

Method:

  1. Make the cucumber ketchup ahead of time by roughly chopping the cucumber. Heat the vinegar and sugar together in a pan until the sugar dissolves.  When cooled, add alongside the cucumber to a blender and blitz until smooth, seasoning with salt.  Turn the blender back on and add the xanthan gum, mixing well.  The mixture will now be gelatinous and ready to put in a squeezy bottle for the final presentation.  Pop in the fridge until you are ready to assemble.
  2. Skin the mackerel fillets and roughly chop on a large board.
  3. Quarter your boiled eggs and add to the board.
  4. Slice the gherkins and add to the board.
  5. Chop the dill finely and sprinkle over the mixture on the board.
  6. Dollop over the mayonnaise and start bringing together the mixture with a spoon.
  7. Using a large kitchen knife, chop through the mixture continually for as long as it takes to bring together a fine mixture that resembles a sandwich filler consistency.
  8. Squeeze over the lemon juice and season with salt to taste.  Refrigerate in a container until you are ready to assemble.
  9. Cube the cooked beetroots.
  10. To assemble, stick each crispbread to a plate with a dollop of your favourite homemade fish pate – I have a very simple smoked mackerel recipe that works wonderfully with this dish.  Use a cooking/presentation ring to layer up the smoked mackerel tartare and then beetroot cubes.  Lift off the cooking rings before adding small blobs of your ketchup, radish slices and the garnish of your choice.
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2 Comments

  1. Pingback: Getting the party started.. | Wise words on food

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