Ingredients

• 2 mackerel fillets
• 1 skinned
• pin-boned and finely diced
• 1 left whole
• 1 shallot
• finely diced
• 1 lemon
• zest and juice only
• 2 tbsp finely chopped fresh chives
• 2 tsp baby capers
• drained
• finely chopped
• 50g/1¾oz crème fraîche
• 100ml/3½fl oz rice wine vinegar
• 20g/¾oz caster sugar
• 2 banana shallots
• finely sliced into rings
• 3 tbsp finely chopped celery
• ½ bunch radishes
• preferably the French Breakfast variety
• pinch salt
• 3 tbsp finely chopped celery leaves
• 100ml/3½fl oz olive oil
• 1 baguette
• thinly sliced
• 2 tbsp coriander cress
• to serve

Directions

• For the mackerel tartare
• mix all of the mackerel tartare ingredients
• apart from the whole mackerel fillet
• together in a bowl until well combined. Chill in the fridge until needed.
• Preheat the grill to a medium setting. Place the whole mackerel fillet on a baking tray and grill for 2-3 minutes
• or until browned on top and cooked through. Set aside.
• For the shallot rings
• heat the rice wine vinegar and sugar in a non-reactive saucepan over a medium heat. When the mixture is just coming up to the boil
• add the shallot rings
• celery stalk
• radishes and salt. Set aside to macerate for 5 minutes. Stir in the celery leaves just before serving.
• For the croûtons
• heat the oil in a heavy-based frying pan over a medium heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Add the baguette slices to the hot oil
• in batches if necessary
• and fry for 2-3 minutes on each side
• or until golden-brown on both sides and crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• To serve
• divide the croûtons equally among four serving plates. Top each croûton with a spoonful of the mackerel tartare. Spoon the shallot rings and macerating liquid alongside. Garnish with the coriander cress and a small piece of grilled mackerel.