Mackerel tartare with pink radishes
Ingredients: Yields 4 servings
From the fishmonger’s:
From the fresh produce market:
2 Red Meat pink radishes
10 sprigs of chives
2 spring onions
From the cheesemarket:
2 tbsp. heavy cream
75g Boursin nature
From your larder:
5 cl olive oil
- Fillet the mackerel, removing the bones and the skin. Cut the fillets into small cubes. Finely chop the onions and chives. Wash and thinly slice the radishes. Set them aside in a bowl of chilled water so that they keep their color.
- Prepare the sauce: Mix together the oil, cream, cheese and lemon juice. Season and emulsify.
- Mix the cubes of mackerel with the chopped chives and onions and the sauce; adjust the seasoning.
- Remove the radishes from the water and pat dry them. Place a radish slice on a plate, add a spoonful of tartare mixture and then top this with another radish slice. Continue to assemble 4 mille-feuilles in this way until you have used up all the ingredients.
- Serve chilled.
Tip: If your fresh produce market does not stock Red Meat radishes, you can also use Choggia beets.