Mackerel Tartare and Yogurt Dressing

Tuesday 19 June 2012

Freshness is key to this classic dish which balances acidity with a robust flavour.

Mackerel is a robust fish full of flavour and with a good firm texture. In common with most of my recipes, freshness is a must for this dish, especially so since the flesh goes nowhere near the heat of the stove or oven before you eat it.

Key features when shopping for mackerel are a shiny body and bright eyes. The fish shoudl feel firm and rigid; fresh mackerel won't droop if held horizontally by the head. The freshest specimens are likely to be found in good fishmontgers or markets. To ensure the mackerel you buy is from the most sustainable fisheries, look for handline or drift net fisheries. These traditional methods are highly selective and catch low volumes of fish compared to the larger pelagic trawlers and purse seiners. This tartare recipe is based on a classic with capers, lemon and natural yogurt, providing enough acidity to cut through the rich flavour of the mackerel. Mackerel Tartare and Yogurt Dressing 8 mackerel fillets 2 shallots 15g dill 2 tbsp baby capers 150g natural yogurt Juice of half a lemon 300g mixed salad leaves Skin and remove the central bones from the mackerel fillets (the bones shoudl come out in one piece if you're careful), chop the flesh into small dice then put the mackerel in a small mixing bowl. Finely chop the shallots and dill then add them to the mackerel along with the capers. Next, fold in the yogurt and lemon juice then season with salt and pepper. Serve with salad leaves. The Honours, 58a Castle Street, Edinburgh www.thehonours.co.uk

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Mackerel Tartare and Yogurt Dressing

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