FRESH SALMON TARTARE WITH PRE S ERVE D LEMON AND CA­PERS

NZ Life & Leisure - - Annabel Langbein -

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

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