Mackerel Tartare Tartlets with Pickled Cucumber

Crisp filo pastry cases filled with fresh mackerel in a homemade oyster mayonnaise, topped with tangy pickled cucumber strips.

Seafood Appetiser Sophisticated Pastry Mackerel

Estimated Nutrition

Calories

621.1

kcal / serving

2484.2 kcal total

Carbs

40.3g

per serving

161.2 g total

Fat

39.7g

per serving

158.8 g total

Protein

25.6g

per serving

102.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

240

Sugar

CondimentsSauces

tsp

Dijon Mustard

tbsp

Soy Sauce

350

Rice Wine Vinegar

Dairy

100

Clarified Butter

melted

piece

Egg Yolk

free-range

Fruits

piece

Lime

juice only

GrainsCereals

packet

Filo Pastry

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

tbsp

Chive

chopped

OilsFats

tbsp

Vegetable Oil

Seafood

piece

Oyster

shucked and chopped

piece

Mackerel

filleted, skinned and pin boned

Vegetables

Shallot

chopped

Caper

mini

Ginger

freshly grated

piece

Samphire

to garnish

piece

Red Chilli

chopped

Ginger

peeled and chopped for pickling

piece

Cucumber

peeled, halved and seeds removed

Method

Preheat the oven to 180°C.

Fill the pastry cases with the mackerel mixture and top with pickled cucumber.

Boil vinegar, sugar, chilli, and ginger, then cool and pour over cucumber strips.

Layer four sheets of filo pastry, brushing each layer with melted clarified butter.

Combine diced mackerel, shallots, capers, ginger, soy sauce, lime juice, chives, and oyster mayonnaise.

Blend oysters, egg yolk, mustard, salt, pepper, lime juice, and oil into a mayonnaise consistency.

Cover the pastry with parchment, fill with baking beans, and bake for 15 minutes.

Cut 10cm circles from the pastry and press them into tartlet moulds.