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Smoked haddock tartare
Published 31 May, 2007
TweetAnother Food-Doctor inspired gluten free recipe, this Smoked haddock tartare won't be to everyone's taste as it uses raw (well smoked) fish, but I thought it was really, really good.
Smoked haddock tartare
You want to get yourself some mildly smoked haddock if you can - otherwise it might be a bit full on.
Serves 4
200g (7oz) smoked haddock
Juice & rind of 1 lemon (actually, using 1/2 lemon 1/2 lime is really good, as it reduces the sharpness in favour of more flavour)
1/2 teaspoon Dijon mustard
1/2 teaspoon capers, finely chopped
Small handful chopped fresh dill
Small handful chopped fresh chives (you could use finely sliced spring onions)
Skin the haddock and chop it into really small dice (under 1/2 cm square). Do this by slicing it into strips first, then slicing across them. Mix the fish with the lemon/lime juice, mustard, capers and herbs. Let it marinate for about half an hour and the juice will part-cook the fish.
Serve with a nice spicy salad and some toast or other hefty carbohydrate :-)
