Salmon Tartare

If the idea of eating raw salmon puts you off, this recipe is not for you. It is made much like the famous steak dish of the same name and it is delicious.

The salmon you use needs to be very fresh. Check it for freshness by pressing the flesh with your finger. It should immediately spring back, leaving no indentation behind.

Ingredients are shown in metric and US equivalents. Use one set only

Method

Put the shallot and white wine in a small pan and bring to the boil. Cook for 1 minute, then strain and cool the shallot.

Mix the rest of the ingredients in a bowl and fold in the cooled shallot. Refrigerate for up to 12 hours.

To serve, make a ring of well-dressed herb salad on each plate and spoon the salmon mix into the center. Eat while still very cold with thin, warm toast.

You could further enhance this dish by topping each salmon portion with a cold poached egg, dusted with paprika or cayenne pepper.

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