Lampuki tartare

As seen on Episode 2 of Gourmet Today TV... here's Keith and Kurt's tartare with lampuki, capers, chives and chilli

Lampuki tartare
Lampuki tartare



  • 100g lampuki fillet, boneless 
  • 10g capers, in vinegar 
  • 5g lemon, zest
  • 5g basil 
  • 5g chives 
  • 5g parsley 
  • 5g chilli 
  • 10g shallot 
  • extra virgin olive oil to taste
  • salt to taste



  1. Place the fillet of lampuki on a board skin side down and make an insertion on the tailend of the fillet between the skin and the flesh.
  2.  Hold your knife flat against the skin and slowly run the knife towards the head end of the filled at a slight downward angle.
  3. Using a knife, remove all the dark muscles around the fillet.
  4. Once done, chop the clear white flesh into small chunks and place into a mixing bowl.
  5. Into the bowl add a small amount of salt, oil and lemon zest and mix well. Leave thefish to marinate for a few minutes.
  6. Finely chop the herbs, capers, chilli and shallot, and add them to the bowl. Mix all the ingredients well.
  7. Taste the tartare and correct the seasoning as needed.
  8. Serve in a bowl with a few drops of olive oil.

This recipe first appeared on Gourmet Today, October, 2018.

Watch the full episode below: