Total time: 10 minutes (Preparation: 10 minutes)
Serves: 2 - 4
French style salmon tartare - perfect for warm days. Pair with a glass of chilled white wine. Making this dish, instantly transports me back to travelling around France sitting in quaint little cafes or bistros.
Salmon
Salmon fillets: ~250g (sashimi grade), diced
Capers: ~ 1 tablespoon
Chive: 1 tablespoon, chopped
Olive oil: 1 tablespoon
Lemon juice: 1 tablespoon
Red onion: 1/4, diced (optional)
Dijon mustard: 1/2 teaspoon (optional)
Salt and black pepper: To taste
To serve
Sourdough bread
Salad leaves (e.g., rocket, spinach leaves)
Tomato
Olive oil
Balsamic vinegar
Mix the capers, chives, olive oil, mustard and red onion together. Do not add the lemon juice.
Dice the salmon into 1cm cubes and mix gently with the caper mixture.
Prepare a ring mould by lightly greasing the inside with olive oil.
When ready to serve, add the lemon juice, salt and pepper to the salmon and mix together. Adjust lemon juice and seasoning to taste. Press the mixture into the ring mould.
Serve with bread and dressed salad.
This is enough for one serve as a main - or two to four people as a entrée.