FRESH SALMON TARTARE WITH PRE S ERVE D LEMON AND CAPERS

This is such a light pretty starter. Its essence lies in using the freshest fish.

300g fresh salmon, tuna or kingfish

1½ tablespoons preserved lemon rind, very finely chopped

1 small spring onion, very finely chopped

2 teaspoons capers, very finely chopped

2 tablespoons finely chopped flat-leaf parsley

1 tablespoon extra virgin olive oil, plus extra to drizzle

¼ teaspoon salt and grinds of pepper

To serve: 12–18 baby cos lettuce leaves Optional garnish: 2 tablespoons salmon roe

Freeze the salmon for 30 to 40 minutes to firm up for easier cutting. Use a very sharp knife to finely dice semi-frozen salmon and place in a bowl with the preserved lemon rind, spring onion, capers, parsley, olive oil, salt and pepper. Toss to combine, and chill until ready to serve.

To serve, place baby cos leaves on 6 serving plates, divide over mixture and garnish with salmon roe if using. Finish with a drizzle of olive oil around the plates. Serves 6