Mackerel Tartare Toasts

Serves 2-3:

This is an utter joy to eat.  Tender, flavourful and pretty healthy (if you ignore that tiny bit of cream...) - ensure that you get *very* fresh mackerel that is suitable for eating raw from a trustworthy fishmonger.

It really couldn't be easier.  Just make it.  Go on.  Trust me.

  • 2 mackerel (filleted, pinboned, skinned and cut into very small pieces)
  • juice half a lime
  • 1 teaspoon horseradish sauce
  • 2 teaspoons double cream
  • 1/2 spring onion (finely sliced)
  • 1/2 teaspoon freshly chopped flat-leaf parsley
  • 1/2 teaspoon freshly chopped dill
  • salt and pepper (for seasoning)
  • 1/4 small baguette (very thinly sliced)
  • 1/4 cucumber (very thinly sliced)
  1. Combine all ingredients in a bowl, cover, refrigerate and leave for 1 hour
  2. Heat bread slices in a 180c degree oven for 5-10 minutes until dry and crisp but not browned
  3. Top bread with mackerel mixture and finish with a slice of cucumber and a grind of black pepper