Spanish Mackerel Tartare with Salmon Caviar and Lemon Vinaigrette
Spanish Mackerel
Spanish mackerel is an excellent source of selenium, niacin, and vitamins B6 and B12. It is also rich in omega-3 fatty acids.
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Chives
The bioactive compounds in alliums mainly include organosulfur compounds, polyphenols, dietary fibers, and saponins. Flavonoids, particularly flavonols from alliums (quercetin major flavenoid in onions), have been demonstrated to have the antioxidant, anticancer, hypolipidemic, anti-diabetic, cardioprotective, neuroprotective, and antimicrobial activities.
Capers
Capers are rich in antioxidants, including quercetin and rutin. "...Quercetin is found to be the most active of the flavonoids in studies and many medicinal plants owe much of their activity to their high quercetin content. Quercetin has demonstrated significant anti-inflammatory activity because of direct inhibition of several initial processes of inflammation. .." See the Quercetin molecule.
Service for 4 You will need about 1 pound of Spanish mackerel fillets for this dish. Skin the fillets and trim off any blood vessels or skin. Dice the fillets. It is usually better to wrap the fillets in plastic wrap and freeze them for 10-15 minutes. This will make it easier to dice the mackerel. Try to keep the dices less than 1/4 inch. Add the diced mackerel to 2 tsp. chopped chives, 1 tsp. chopped capers and 2 tsp chopped shallots, 1 tablespoon of salmon roe, and a tablespoon of olive oil. Mix gently and season with salt , pepper and lemon juice. Fill a mold with the tartare mixture and press gently. Add a dollop of caviar on top and gently lift the mold off.
