Salmon tartare with ap­ple, dill & gherkins


BBC Good Food - - Cover Story -

1 tsp car­away seeds

700g top qual­ity, fresh salmon 150g smoked salmon (un­sliced) 50g shal­lots, peeled small bunch dill

75g jar cock­tail gherkins, drained 1 Granny Smith ap­ple flaky sea salt

1 lemon, juiced

100g horse­rad­ish sauce 100ml ex­tra vir­gin olive oil 100g crème fraîche

1 head of cel­ery, cut into pieces, and rye crack­ers, to serve

1 Lightly toast the car­away seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shal­lots, dill (save a lit­tle for the gar­nish), gherkins and ap­ple. The pieces should be about the size of a pe­tit pois pea. This can be done up to a day be­fore serv­ing, cover well and store in the fridge.

2 Just be­fore serv­ing, sea­son well with flaky salt, and mix with the car­away seeds, lemon juice, horse­rad­ish sauce, 50ml ex­tra vir­gin olive oil and the crème fraîche. Di­vide the salmon be­tween eight plates, gar­nish with the rest of the crème fraîche, driz­zle with the re­main­ing olive oil and sprin­kle over some dill. Serve with rye crack­ers and cel­ery for dip­ping and spread­ing the salmon on.

GOOD TO KNOW omega 3

PER SERV­ING 559 kcals • fat 48g • sat­u­rates 14g • carbs 5g • sug­ars 4g • fi­bre 1g • pro­tein 25g • salt 1.5g

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