Mackerel Crudo with Horseradish
Thomas J. Story
About this recipe, L.A. chef Ari Kolender says: “While I love this with the smaller Japanese mackerel (aji), you can also use Spanish mackerel, king mackerel, yellowtail, snapper, or salmon.”
Pairs with: 2021 Soléna Estate Pinot Noir Grande Cuvée, Willamette Valley
This recipe, and others like it, can be found in the article “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2023 Holiday Issue.”
How to Make It
1
Cut the fish into roughly ¼-inch cubes. Then place it in the fridge while you prepare the remaining ingredients.
2
In a medium mixing bowl, add the cucumbers, crème fraîche, horseradish, cornichons, capers, lemon juice, parsley, chives, dill, black pepper, and flaky sea salt. Give it all a nice stir to combine and then fold in the mackerel, making sure every piece is well coated.
3
Spoon it onto a serving plate in a single layer, then drizzle the olive oil over the top.
4
Crack a few more twists of black pepper over the top, then sprinkle it with additional parsley, chives, and dill to make it look fun and vibrant. Serve immediately, with crackers.
Ingredients
8 oz Japanese (aji) mackerel
½ cup Persian cucumber, peeled and diced
¼ cup cup crème fraîche
3 packed tbsp. finely grated horseradish
2 tbsp finely diced cornichons
2 tbsp small capers, rinsed (or large capers, roughly chopped)
1 tbsp freshly squeezed lemon juice
1 tbsp roughly chopped parsley leaves, plus more for garnish
1 tbsp finely chopped chives, plus more for garnish
1 tbsp roughly chopped dill, plus more for garnish
12 twists coarsely ground black pepper, plus more for garnish
½ tsp flaky sea salt
1 tsp extra-virgin olive oil
crackers, ideally something substantial, like a hearty rye cracker
