You will need about 1 pound of
Spanish mackerel fillets for this dish.
Skin the fillets and trim off
any blood vessels or skin. Dice the fillets.
It is usually better to wrap the fillets in
plastic wrap and freeze them for 10-15 minutes.
This will make it easier to dice the mackerel.
Try to keep the dices less than 1/4 inch.
Add the diced mackerel to 2 tsp.
chopped chives, 1 tsp. chopped capers and 2
tsp chopped shallots, 1 tablespoon of salmon
roe, and a tablespoon of olive oil. Mix gently
and season with salt , pepper and lemon juice.
Fill a mold with the tartare mixture
and press gently. Add a dollop of caviar on
top and gently lift the mold off.