Although it’s incredibly good for you, I’m not a great fan of smoked mackerel. Generally I find it heavy, indigestible and a bit ‘worthy’. So I was delighted to come across a new recipe that uses smoked mackerel in combination with eggs, cornichons, dill and lemon juice to make what is, for me, an almost irresistible combination that works for canapés, starters or lunch. You could bulk it out with some lentils, quinoa or salad leaves if you were feeling so inclined.
2 fillets of smoked mackerel
2 large eggs, hard boiled
4 small/1 large cornichons/sour dill pickles chopped
4 tablespoons mayonnaise
1 tablespoon dill, roughly chopped
1/2 lemon squeezed, to taste
Black pepper, freshly ground
1. Flake the mackerel off the skin and pit it into a bowl or onto a board.
2. Add the chopped eggs and cornichons, mayonnaise, most of the dill and some black pepper.
3. Chop the ingredients together, but not too fine, and mix well to create a nice chunky texture.
4. Taste the tartare and add lemon juice and a little more black pepper if you like.
5. Serve, sprinkled with the remaining dill, on gluten free oatcakes, courgette rounds, or little gem leaves as pictured here.
Prep time: 10 minutes
Cook time: zilch
Servings: Debatable: canapés for 12, lunch for 2 or 4 depending how hungry you are and what you add to it.
Source: Hugh Fearnley Whittingstall: Light and Easy