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Salmon tartare

  • 150g very fresh salmon
  • 1 teaspoon finely diced shallots
  • 1 teaspoon finely chopped flat leaf parsley
  • 1 teaspoon finely chopped chives
  • 1 teaspoon finely diced gherkin
  • 1 to 2 teaspoons lemon juice
  • sea salt and freshly cracked black pepper
  • Take the salmon, remove the skin and cut out the grey coloured blood line so you have only the shiny pink flesh. Cut into approximately 15mm dice and place in a bowl.
  • Add the rest of the ingredients and mix well. Taste and add more seasoning if need be. There are no exact quantities for a recipe like this, just experiment and find out what works best for you. Leave to marinate for 5 minutes, then serve with buttered crusty brown toast.