Smoked Mackerel Tartare | Hugh Fearnley-WhittingstallRiver Cottage
- Video description
- 6 years ago
- 32,987 views
- 589 likes
- 17 comments
• Recipe taken from Hugh's new book, River Cottage Light & Easy, published by Bloomsbury.
• Order River Cottage Light & Easy, here: http://astore.amazon.co.uk/rivecott-21/detail/1408853531
- - -
2 smoked mackerel fillets
2 hard-boiled eggs, peeled and halved
4 cornichons (or 1 large gherkin)
4 tablespoons mayonnaise
About 1 tablespoon roughly chopped dill or parsley
A squeeze of lemon juice
Freshly ground black pepper
Oatcakes, crispbreads or Little Gem lettuce, to serve
Flake the mackerel off the skin and put it into a bowl or on to a board. Add the eggs and cornichons, the mayonnaise, most of the dill or parsley and some black pepper.
Chop the ingredients together and mix well but without breaking them up too much. I simply use the blade of my chopping knife to lift, combine and chop the ingredients fairly coarsely on a board, for a nice chunky texture.
Taste the tartare and add lemon juice and a little more black pepper if you like. (The smoked mackerel usually contributes enough salt.)
Transfer to a serving dish, sprinkle with the remaining dill or parsley and a little more black pepper and serve, with crispbreads or oatcakes.
Or for a lighter version that makes a great canapé, serve piled on to crisp Little Gem lettuce leaves.
Download the recipe card on the River Cottage website: http://www.rivercottage.net/recipes/smoked-mackerel-tartare/
- - -
DON'T MISS A THING! FOLLOW US:
River Cottage Food Tube | http://goo.gl/6h0EVn
Subscribe to RC Food Tube | http://goo.gl/rBStgl
Twitter | http://goo.gl/zARSSh
Facebook | http://goo.gl/Db79S9
More RC recipes | http://www.rivercottage.net
- Related videos