SNAPPER TARTARE

SERVES 6 AS A STARTER

You can make a tartare out of practically any species of fish. It’s a classic dish that can be made from all the offcuts and scrapings from the fish frames, much like ceviche. There are no real rules when it comes to making a fish tartare. You will need a citrus juice or an acid of some sort, plus seasoning and some sort of oil to give the fish some depth and richness. Then it’s up to you. The snapper skin crackling is worth the work, but by all means serve this with something else like lavosh or simple water crackers.

400g snapper fillet, cut into small dice

½ cup radish, small dice

¾ cup Granny Smith apple, small dice

1 lime, fine zest and diced segments

1 tablespoon lime juice

2 teaspoon hot sauce

¾ cup (185ml) Al Brown & Co Lemon and

Fennel Oil or extra-virgin olive oil

⅓ cup (20g) finely chopped dill

2 tablespoons apple syrup flaky sea salt and freshly ground black pepper snapper-skin crackling, to serve (optional; see recipe page 60)

Place all the ingredients except the seasoning and the crackling into a suitably-sized bowl and gently mix through. Taste, then season accordingly. Refrigerate for 5–10 minutes before serving.

To serve, divvy up the tartare between individual plates. Use a round cookie cutter if you want a neat circle of tartare, otherwise just spoon it on and go rustic style. Serve with the snapper skin crackling, if using, on the side.