Dominic Jack recipe: Mackerel tartare with grapefruit, mooli and watercress

Fresh mackerel is a fantastic ingredient to prepare, cook and enjoy. It’s also absolutely delicious, especially at this time of year when it’s at its seasonal best. One of my favourite dishes is a mackerel tartare. We have a few versions which we serve at the restaurant. It’s such a lovely way to eat mackerel because you can taste the freshness. Mackerel is an oily, firm-fleshed, meaty fish so it stands up well to strong summer fruits such as grapefruit or gooseberries. It also holds its own against peppery flavours like watercress and mooli or other types of radish, because it’s slightly creamy and the combination balances the flavours well. Mooli is a member of the radish family, but one that is quite mild in flavour. It can either be eaten raw, which gives you a lovely crunch, or steamed to soften the texture and flavour. It’s a great addition to a fish dish because it adds depth without being too overpowering. I came up with this mackerel tartare recipe by accident but it’s now a favourite on our menu. I recently moved house and during the move there wasn’t a lot in the fridge. I was challenged to try to make a meal from only a few ingredients we had to hand – mackerel, watercress and mooli – and I decided to make a fresh salad with it. The flavours and textures combined so well I decided to use the combination in this tartare – all very different and all quite bold, but they complement one other perfectly.