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Spanish Mackerel Tartare

Spanish Mackerel Tartare


Mackerel Tartare

  • - 1 Spanish Mackerel, filleted, deboned and skinned
  • - 1qt water
  • - 1 kosher salt
  • - 1 lemon zest


  • - 3 bunches of flat leaf parsley, leaves only
  • - 1 clove garlic
  • - 1 piece of salt cured anchovy filet, rinsed
  • - 1 cup of extra virgin olive oil

    Semolina Cracker

  • - 1/2 cup of Semolina flour
  • - 1/2 cup of warm water
  • 1 tbsp. olive oil plus a little more for brushing crackers
  • 1 tsp. salt
  • 1 cup of a.p.flour

    Preserved Lemon Yoghurt

  • 2pc jarred preserved lemon plus a little of the jarring liquid
  • 1c Greek yoghurt
  • 1ts sugar


    Mackeral Tartare

  1. Combine water and salt.
  2. Bring to a boil until salt is completely dissolved.
  3. Chill brine down in firdge overnight.
  4. Once cole, add fish filets and brine for 20 minutes.
  5. Remove filets and place in fridge on a rack until fish is completely dry, about 30 minutes - 1 hours.
  6. Once dry, chop fish into a smallish dice, add lemon zest, 2 tb pistou, season to taste. This can be made up to two hours in advance
  7. Pistou

  8. Combine ingredients into food processor and pulse into a course pulp
  9. Semolina Crackers

  10. Combine dry ingredients
  11. Pour in water and oil and mix until dough comes together
  12. Turn dough out onto a floured surface and knead until smooth
  13. Wrap in plastic and chill in over for at least one hour
  14. Roll out until about an 1/8" thick or until the second to last setting on a pasta roller
  15. Cut crackers to desired shape
  16. Brush with olive oil
  17. Sprinkle with sea salt
  18. Bake at 375f for about 10 minutes
  19. Preserved Lemon Yoghurt

  20. Place lemons in blender with enough of the liquid to make a smooth puree
  21. Fold lemon puree into yoghurt add sugar mix, adjust seasoning with salt and sugar to taste

To serve

Add olive oil, fried capers, trout roe.