Mackerel tartare recipe with pickled cucumber and crème fraîche | Gourmet Traveller

Name: Mackerel tartare recipe with pickled cucumber and crème fraîche | Gourmet Traveller
Ingredients: 1 kg Spanish mackerel, skinned and pin-boned; Finely grated rind and juice of 1 lime; Baby sorrel leaves, to serve; Extra-virgin olive oil, to serve; Brine; 100 gm fine salt; 50 gm caster sugar; Pickled cucumber; 100 ml white wine vinegar; 4 Lebanese cucumbers, peeled; Crème fraîche sauce; 250 gm crème fraîche; 50 gm mixed soft herbs, such as chervil, flat-leaf parsley and dill, finely chopped

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Mackerel tartare, pickled cucumber and crème fraîche recipe - For brine, place salt, sugar and 200ml in a saucepan and bring to the boil, stirring to dissolve s

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Ingredients

1 kg Spanish mackerel, skinned and pin-boned
Finely grated rind and juice of 1 lime
Baby sorrel leaves, to serve
Extra-virgin olive oil, to serve
Brine
100 gm fine salt
50 gm caster sugar
Pickled cucumber
100 ml white wine vinegar
4 Lebanese cucumbers, peeled
Crème fraîche sauce
250 gm crème fraîche
50 gm mixed soft herbs, such as chervil, flat-leaf parsley and dill, finely chopped