This recipe was created for Club House for Chefs by Jeremie Falissard, Executive Chef of the Barroco Group in Montreal.
Fresh and flavourful, this dish is the perfect appetizer for the summer months. Indulge your guests with delicious omega-3 rich Mackerel, a touch of chili and a burst of citrus.
Yield: 4 Servings
70 g Mackerel, thinly sliced
8 tbsp leche de tigre vinaigrette
½ ea Lebanese cucumber, ribbon
1 ea celery stalk, ribbon
2 tbsp red onion, diced
¼ ea red chili, thinly sliced
1 tbsp hand of Buddha, finely diced
4 tbsp olive oil
Leche de Tigre Vinaigrette
200 ml Thai Kitchen Coconut milk
120 ml fish stock
2 ea lemons, juiced and strained
1 ea red chili
½ ea red onion, large dice
¼ bunch cilantro, washed
1 ea garlic clove
½ stalk celery
3 tbsp fish sauce
½ c Micro Green mix, to garnish
For the Leche de Tigre Vinaigrette: Blend all ingredients until smooth. Strain vinaigrette through a fine mesh sieve and refrigerate.
For the Mackerel Crudo: Gently mix all ingredients in a bowl and dress with Leche de Tigre vinaigrette.
For serving: Plate salad on a large plate and garnish with micro greens.