Salmon Tartare
A perfect starter for the festive season. Get the freshest and best salmon you can as it will make all the difference; ours was meltingly tender while cutting it up and we were rewarded with a melt in the mouth starter.
Wine suggestion: Try an appropriately festive and indulgent Vintage Champagne like the Billecart-Salmon Blanc de Blanc which has a richness and depth alongside a minerally freshness and great purity of fruit. Alternately if on a budget, but another classic match, would be a zippy and herbaceous Sauvignon Blanc or for a bit of a lemony twist a Verdejo from Rueda in Spain.
Smoky salmon tartare with lemon and capers – serves 6
- 1 shallot, finely diced
- 2 lemons, 1 juiced and 1 cut into wedges
- 400g skinless salmon fillet
- 200g smoked salmon
- 2 tbsp chopped dill
- 2 tbsp small capers
- 1 tbsp Dijon mustard
- 1 tbsp crème fraîche
- olive oil
- melba toast, to serve
Put the shallot into the lemon juice and leave to soak.
Cut the salmon into tiny cubes and finely chop the smoked salmon. Put all of the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp olive oil and the shallot and juice. Fold together gently and season with salt and black pepper.
Serve in rounds with the melba toast and a drizzle of olive oil.
(Original recipe from BBC Olive Magazine, December 2014)
tastes lovely and is easy to make but it is does not look appetizing
Glad you liked it. We thought it looked ok