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
⅓ cup crème fraîche
1 teaspoon extra virgin olive oil
4 small soft brioche buns
Butter
Salmon caviar for garnish (optional)
This fish version of beef tartare is the perfect summer BBQ starter! Served like a classic lobster roll and packed with the fresh flavours of tartare sauce. You could also serve this mix alongside crackers or toast like a beef tartare. This recipe is a great way to use up the trimmings and odds and ends of your whole fish (we used the belly here).
Any robust (not mushy) fish works for this. Some options: Kingfish, kahawai, gurnard, snapper or tuna.
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!
Recipe by Zak Olsen and Tamar Wells
