Tartare of fresh and smoked salmon with pickled cucumber

1 servings

Ingredients

Quantity Ingredient
150 grams Fresh salmon fillet; (5oz)
25 grams Shallots; (1oz)
2 teaspoons Dill
2 teaspoons Chives
1 tablespoon Lemon juice
2 teaspoons Worcester sauce
2 teaspoons Capers
50 grams Smoked salmon; (2oz)
100 grams Creme fraiche; (3 1/2oz)
2 teaspoons Dill
2 teaspoons Chives
150 grams Cucumber; (5oz)
1 tablespoon White wine vinegar
1 tablespoon Water
50 grams Caster sugar; (2oz)
2 teaspoons Pickling spice
***FOR THE HERB AND TRUFFLE WATER
; DRESSING***
25 millilitres Extra virgin olive oil; (1fl oz)
1 tablespoon White wine vinegar
1 tablespoon Water
1 teaspoon Shallots
1 teaspoon Fennel
1 teaspoon Parsley
1 teaspoon Tarragon
1 teaspoon Dill
1 teaspoon Basil
1 teaspoon Chervil
½ teaspoon White peppercorns
1 Clove garlic
1 Star anise
½ teaspoon Caster sugar
1 teaspoon Truffle oil

Directions

FOR THE TARTARE MIX

FOR THE SMOKED SALMON TOPPIN

FOR THE PICKLED CUCUMBER

To make the tartare mix, finely dice the shallots, dill, chives and salmon and bind with the lemon juice, worcester sauce and capers. Season to taste.

For the smoked salmon topping, dice the smoked salmon, dill and chives and mix into the creme fraiche. Season to taste.

To pickle the cucumber, mix the vinegar, pickling spice, caster sugar and water. Peel the cucumber into ribbons and marinate in the liquid.

To make the herb dressing, boil the shallots, garlic, fennel, star anise, cloves, white wine vinegar, white pepper, water, sugar and salt, then add the herbs. Remove from the heat and leave to cool and pass through a sieve, then add the olive and truffle oils.

To dress the dish, place the tartare mix in a cutter, top with the smoked salmon topping. Dress with the herbs and truffle water dressing, then garnish with the pickled cucumber.

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