Ingredients
- 300 grams fish scraps diced up/coarse fish mince
- 1 Tablespoon capers
- 2 pickles
- 1 Tablespoon fresh dill
- 1 Tablespoon fresh parsley
- Juice and zest of 1 lemon
- 1/3 cup crème fraîche
- 1 teaspoon extra virgin olive oil
- 4 small soft brioche buns Butter
- Salmon caviar for garnish (optional)
Recipe also works with:
Method
Finely chop the capers, pickles, dill and parsley and place in a bowl with the lemon juice and zest, olive oil and crème fraîche. Give it a stir then add the chopped fish in. Salt and pepper to taste. Mix so all the fish is evenly coated.
Cut your brioche buns down the centre of the top (as you would cut a hot dog bun). Butter them and brown them lightly in a frying pan.
Spoon fill them with the “tartare tartare”.
If you are feeling fancy – spoon a little salmon caviar on top and throw some dill at it.
Done! Only thing quicker is eating them!
Species used in this recipe
Kahawai Mãori Name: Kahawai
Kahawai are a pelagic school fish of the Arripidae family (kahawai). Northern kahawai (A. xylabion) was only recognised as a separate species in the 1 ...