SALMON TARTARE WITH CROUTONS

FEEDS 4

• 50g caster sugar

• 75g rock salt

• 20g dill

• 250g wild salmon, skinned

• 1 lemon, zest and juice

• 50g yoghurt

• 2 tsp extra virgin olive oil

• ½ shallot, finely diced

• 1 tsp chives, chopped

• 4 thin slices of sourdough

• Drizzle of olive oil

METHOD

Blend the sugar, salt and dill in a food processor to create a curing mix; combine with the salmon in a bowl. Cover and place in the fridge for an hour. Remove and rinse off the curing mixture, pat dry and slice thinly. Mix the lemon zest into the yoghurt; whisk in the juice and oil. Add the shallots and chives. Drizzle the bread with olive oil and salt; bake until brown. Assemble and enjoy.