Smoked Mackerel Tartare

Method

Flake the mackerel off the skin and put it into a bowl or on to a board.

Add the eggs and cornichons, the mayonnaise, most of the dill or parsley and some black pepper.

Chop the ingredients together and mix well but without breaking them up too much.

I simply use the blade of my chopping knife to lift, combine and chop the ingredients fairly coarsely on a board, for a nice chunky texture.

Taste the tartare and add lemon juice and a little more black pepper if you like. (The smoked mackerel usually contributes enough salt.)

Transfer to a serving dish, sprinkle with the remaining dill or parsley and a little more black pepper and serve, with crispbreads or oatcakes.

Or for a lighter version that makes a great canapé, serve piled on to crisp Little Gem lettuce leaves.