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Salmon tartare with apple, dill & gherkins

Salmon tartare with apple, dill & gherkins served on a plate

Salmon tartare with apple, dill & gherkins

Name: Salmon tartare with apple, dill & gherkins
Prep time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 1 tsp caraway seeds; 700g top quality, fresh salmon; 150g smoked salmon (unsliced); 50g shallots peeled; small bunch dill; 75g jar cocktail gherkins drained; 1 Granny Smith apple; flaky sea salt; 1 lemon juiced; 100g horseradish sauce; 100ml extra virgin olive oil; 100g crème fraîche; 1 head of celery cut into pieces, and rye crackers, to serve

Brett Redman

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Serves 16

Easy

Prep: 25 mins

No cook

A star rating of 5 out of 5.5 ratingsRate

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Push the bar up with your starter this Christmas with this super-light and fresh salmon tartare with apple, dill & gherkins. It has bags of flavour

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Ingredients

Nutrition

Units:

MetricUS

1 tsp caraway seeds
700g top quality, fresh salmon
150g smoked salmon

(unsliced)
50g shallots

peeled
small bunch dill
75g jar cocktail gherkins

drained
1 Granny Smith apple
flaky sea salt
1 lemon

juiced
100g horseradish sauce
100ml extra virgin olive oil
100g crème fraîche
1 head of celery

cut into pieces, and rye crackers, to serve

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Nutrition: Per serving

kcal559
fat48g
saturates14g
carbs5g
sugars4g
fibre1g
protein25g
salt1.5g

Method

step 1

Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.
step 2

Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.

RECIPE TIPS

FREEZE THE SALMON BEFOREHAND

To make this you need to buy a sashimi-grade piece of salmon that will have been frozen. If you want to be super-careful, we recommend freezing the salmon for four days before defrosting thoroughly and using – this will ensure any dangerous bacteria is destroyed.

Recipe from Good Food magazine, December 2018

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