Wednesday, 7 April 2010

Salmon Tartare



Having all that salmon, with trimmings left over and no cold-smoker available, I decided to try a salmon tartare. I found several recipes online, but went with Mark Hix’s for obvious reasons, although I did substitute dill for the chives as it was cold outside!

Fresh salmon



Chives, or dill

Juice of half a lemon

Salt and Pepper


Simply combine all the above ingredients, I added more lemon juice and black pepper to taste, then push into clingfilm-lined ramekins. Serve on a bed of watercress with triangles of brown bread and a dill and balsamic vinegar dressing. Perfect for a warm spring lunch!

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Would love to hear your thoughts and ideas!
Merlotti x

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