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!
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!