This recipe for crab and sea vegetable salad is by chef and restaurateur Mark Hix. For more recipes, see our article, http://www.caterersearch.com/Articles/2010/07/08/334234/Mark-Hix-wild-at-heart.htm" target="_blank" rel="noreferrer">Mark Hix - Wild at Heart >>
• 200g skinned mackerel fillet
• 2tbs finely diced chives
• 25ml Moscatel vinegar
• 120g marsh samphire
• ½ cucumber brunoise
• 2tbs olive oil
• 2tbs diced fennel leaves
Chop the mackerel until it has the texture of a loose burger. Combine with chives, salt and 1tbs vinegar.
Boil the samphire in water for about two minutes and drain.
Combine the brunoise with the rest of the vinegar and the oil. Season. Mix in the fennel.
Arrange a layer of samphire and cucumber over the plate and spoon about 2tbs mackerel tartare on top.