Serves six to eight

EDP Norfolk - - Food & Drink -


350g smoked salmon 1 small red pep­per 1 small yel­low pep­per 4 small shal­lots 2 tea­spoons chopped dill Salt and pep­per 3 tea­spoon good qual­ity full fat or home­made may­on­naise Lemon juice

Gar­nish 80g cu­cum­ber 1 tomato A lit­tle olive oil Dill


Very finely dice salmon, pep­pers, shal­lots and dill and put into bowl. Sea­son chopped in­gre­di­ents and mix in may­on­naise. Taste mix­ture and add lemon juice to taste, and more sea­son­ing if needed. Place mix­ture into small metal rings or cling-film lined ramekins and chill in fridge un­til you are ready to serve.

To make the gar­nish, peel and slice cu­cum­ber in half length­ways. Re­move seeds with a spoon and slice width­ways to make moon shapes, then put to one side. De­seed then dice tomato and mix with a lit­tle olive oil and sea­son­ing. Keep tast­ing as you pre­pare in­gre­di­ents so bal­ance is not too rich. When you are ready to serve the dish, place the cu­cum­ber in a cir­cle in the mid­dle of the plate. Press out tartare mix­ture on top of cu­cum­ber and gar­nish with dill and diced tomato.

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