Salmon tartare

Valentine Warner - Salmon tartare
Prep Time: 15 mins
Serves: 4

400g spanking fresh salmon fillet
1 tbsp finely chopped sea aster
½ banana shallot, finely chopped
2 tsp baby capers
1 baby gherkin, finely chopped
1 tsp Dijon mustard
1 - 1½ tbsp crème fraiche
Juice ½ lemon
Pinch of fresh tarragon
slurp of extra virgin olive oil
1 tbsp salmon eggs
Flaked sea salt
Freshly ground black pepper


1. Finely chop the salmon and toss into a bowl. Sprinkle with the sea aster and shallot and turn until the salmon is lightly mixed.

2. Add the baby capers, gherkin, Dijon mustard, crème fraiche, lemon juice, tarragon, olive oil and season to taste with salt and pepper. Mix thoroughly.

3. Place a metal ring onto a serving plate, and spoon in the mix, ensuring to press down with your spoon to make it compact.

4. You can chill the tartare at this stage and when ready to serve simply place some salmon eggs on top and remove the ring.

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