Sumac salmon tartare

Buy the freshest salmon you can find for this flavourful starter. I like to toast sliced pita bread in the oven to make crunchy shards to serve with the salmon.

This recipe is easily doubled to serve more, and makes a great light lunch dish.

Recipe: Julie Le Clerc Photo: Melanie Jenkins Serves: 4

■ 300g skinned and boned fresh salmon fillet

■ 1 tbsp lemon juice, or to taste

■ 2 tbsp extra virgin olive oil, plus extra to serve

■ Large pinch each of ground allspice and chilli powder

■ 1 tsp ground sumac

■ 1⁄ small red onion, finely chopped

2

■ 2 tbsp each of mint, flat-leaf parsley and dill, finely chopped

Flaky sea salt and pepper

TO SERVE

Pita bread, sliced Radishes

Lemon wedges

Cut the salmon into a 1cm dice and keep chilled until ready to serve.

In a small bowl, whisk the lemon juice and olive oil with the spices to combine.

Just before serving, add the salmon, onion, herbs and season to taste with flaky sea salt and pepper, and gently toss together.

Adjust the levels of lemon juice as necessary to reach a balanced taste.

Spoon the tartare onto plates, shaping it into rounds, and drizzle with a little extra virgin olive oil.

Serve with pita bread, radishes and lemon wedges on the side.