French Mackerel Tartare with Pink Radishes

November 19, 2020  |  By Peg Kern
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Visiting the village on Honfleur in Normandy during a France Tour with The International Kitchen.The town of Dieppe — located in the region of Normandy, France — is known for a lot of things, from its natural beauty that’s inspired Impressionist painters, architectural treasures such as a 15th century castle, and the location of the largest food market in the region. Situated as it is on the sea, it’s also known for its amazing seafood. This recipe can be a delicious starter or an entree.

Learn more wonderful recipes like this one with a trip to this stunning part of France. Although our Cuisine and Markets of Coastal Normandy trip, from which this recipe hails, is no longer offered, check out our other cooking vacations in Normandy!

A tasty plate of mackerel tartare with pink radishes.

Mackerel Tartare with Pink Radishes

Serves: 4
Prep time: 15 minutes
Cook time: 0 minutes
Cook method: Acid


  • 8 mackerel
  • 4 Red Meat pink radishes (or Choggia beets)
  • 1 lemon
  • 10 sprigs of chives
  • 2 spring onions
  • 2 tbsp heavy cream
  • 75 grams (2 3/4 oz) Boursin
  • 5 cl (1 2/3 fl oz) olive oil
  • Salt
  • Pepper

Delicious, fresh radishes from the market.Instructions

1. Fillet the mackerel and remove the bones and skin. Cut the fillets into small cubes.

2. Prep the vegetables by finely chopping the onions and chives.

3. Wash and then thinly slice the radishes. Set the radishes aside in a container of chilled water so they retain their beautiful color.

4. Next, make the sauce by mixing together the cream, oil, lemon juice, and cheese. Season to taste, and emulsify.

5. Mix together the mackerel with the onions and chopped chives, as well as the sauce. Taste and adjust the seasoning.

6. Pat dry all the radishes, and then it’s time to start plating!

A village in Normandy as visited on a foodie vacation in France.7. Put one slice of radish on a plate, and then top with a spoon of the tartare mixture. Top this with a radish slice. Continue to make all the mille-feuilles through this process until all the ingredients have been used.

8. Serve chilled and enjoy!

By Peg Kern

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