(You will love) Mackelet artist with horseradish and dill recipe

The powerful flavors in this tartar – often a starter in Queen St. Bar & Grill – come together in an exercise in reserved extremism. Mackerel is sometimes seen as a “fishing” fish, but here is balanced with just as loud aromas as Horskeradish, capers and dill. Even people who usually don't like mackerel love this dish. This tartar fits perfectly with a Rye Cracker or Ritz. They would not annoy themselves if they combined this with Aquavit or Horsleradish Wodka.

Spanish mackerel is ideal to understand the butter -like taste and the somewhat funky of native balance against the partially fallen.