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Tartare Of Fresh And Smoked Salmon With Pickled Cucumber
Ingredients
- 150 gm Fresh salmon fillet, (5z)
- 25 gm Shallots, (1oz)
- 2 tsp Dill
- 2 tsp Chives
- 1 Tbsp. Lemon juice
- 2 tsp Worcester sauce
- 2 tsp Capers
- 50 gm Smoked salmon, (2oz)
- 100 gm Creme fraiche, (3 1/2oz)
- 2 tsp Dill
- 2 tsp Chives
- 150 gm Cucumber, (5z)
- 1 Tbsp. White wine vinegar
- 1 Tbsp. Water
- 50 gm Caster sugar, (2oz)
- 2 tsp Pickling spice
- *FOR THE HERB AND TRUFFLE WATER DRESSING***
- 25 ml Extra virgin extra virgin olive oil, (1fl ounce)
- 1 Tbsp. White wine vinegar
- 1 Tbsp. Water
- 1 tsp Shallots
- 1 tsp Fennel
- 1 tsp Parsley
- 1 tsp Tarragon
- 1 tsp Dill
- 1 tsp Basil
- 1 tsp Chervil
- 1/2 tsp White peppercorns
- 1 x Clove garlic
- 1 x Star anise
- 1/2 tsp Caster sugar
- 1 tsp Truffle oil
Directions
- To make the tartare mix, finely dice the shallots, dill, chives and salmon and bind with the lemon juice, worcester sauce and capers. Season to taste.
- For the smoked salmon topping, dice the smoked salmon, dill and chives and mix into the creme fraiche. Season to taste.
- To pickle the cucumber, mix the vinegar, pickling spice, caster sugar and water. Peel the cucumber into ribbons and marinate in the liquid.
- To make the herb dressing, boil the shallots, garlic, fennel, star anise, cloves, white wine vinegar, white pepper, water, sugar and salt, then add in the herbs. Remove from the heat and leave to cold and pass through a sieve, then add in the olive and truffle oils.
- To dress the dish, place the tartare fold in a cutter, top with the smoked salmon topping. Dress with the herbs and truffle water dressing, then garnish with the pickled cucumber.
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