Mackerel Tartare

Oyster cream, green apple, shiso
Serves four 

480g of diced raw mackerel
2 finely diced banana shallots
60g of finely chopped pickled pink ginger
50g of chopped chives
1 Granny Smith apple
5ml of white soy sauce
10g of crème fraiche
Zest of one lemon
250ml of oyster cream
1 punnet of purple shiso cress
1 punnet of green shiso cress
Wakame powder to finish


Oyster Cream
Place three opened oysters into a high-powered blender with the juice of two lemons and a little salt. Blend until completely smooth and emulsify with grapeseed oil and finish with a squeeze of lemon. Pass through a fine sieve, place into a squeezable plastic bottle and set to one side.
Mackerel Tartare
Place the diced mackerel into a bowl and add the shallots, pink ginger, white soy and crème fraiche, chives, lemon zest and mix together. It is important to taste the mix as you can add more of each ingredient should your palette desire.
To Finish
Place a circular mould on the plate and carefully place the correct amount of mackerel into each. Gently smooth the mackerel down with the back of the spoon before placing five equal size dots of the oyster cream on top of the mackerel. Finish the dish with batons of the apple, shiso cress and wakame powder.