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Salmon - tartare of
A recipe inspired by Raymond Blanc. This is a simpler version, made without its 'Quatre Saison' decoration of caviar.
If you can find it, a wild fish is worth seeking out for this dish, as the flesh will be less fatty
350g/12oz Salmon fillet, skinned
a big pinch of Caster Suger
a big pinch of fine Salt
1 dessertspoon (10ml) Lemon Juice
1 teaspoon (5ml) finely-chopped Dill Fern
½ teaspoon (3ml) Dijon Mustard
1 teaspoon (5ml) Soured Cream
a little freshly-grated Pepper (white if possible)
To serve: 4 small sprigs of fresh Dill
2 tablespoons Soured Cream
1 Lemon cut into 4 wedges
Equipment needed: 4 round pastry cutters, about 9cm/3½ins in diameter
1. Put the sugar, salt, lemon juice and half the finely-chopped dill into a bowl, and mix.
2. Cut the salmon into small pieces, by hand, and add to the marinade. Mix well together, clingwrap and refrigerate for an hour.
3. In a separate bowl, mix the mustard, soured cream, pepper, lemon juice and remaining dill.
4. Drain the salmon from the marinade, which can be thrown away.
5. Chill for an hour, but not more than two.
- Can be prepared ahead up to this point.
To serve: place a round pastry cutter on the centre of each serving plate and share the salmon between the plates, pushing the flesh down gently.
Top each round with soured cream and smooth over to cover the tops.
Carefully remove the pastry cutters and decorate with the extra dill.
Serve with brown bread and butter, and give each guest a wedge of lemon.