Smoked mackerel tartine with beet relish (Tartine de maquereau fumé au relish de betterave) from Tasting Paris: 100 Recipes to Eat Like a Local (page 77) by Clotilde Dusoulier

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration overnight. Can substitute smoked trout or canned sardines for smoked mackerel. See recipe for neutral oil suggestions.

  • Rinshin on September 11, 2018

    Good use of canned mackerel. Used skinless mackerel which made it easy to prepare. Did not make the beet pickle and used a dill pickle. Photo added.

  • Boffcat on August 15, 2018

    I made just the mackerel (which I served with the grated carrot salad and oven-puffed pancake from the same book) - it was quick, straightforward and tasty.

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