Salmon Tartare

Ingredients

• 0.25 stalk leek
• 1 handful watercress
• 300 g salmon fillet (from the back piece)
• 8 shallots
• 4 chives
• 3 tbsp white wine vinegar
• 1 tsp Mustard
• 1 tsp sugar
• 40 ml rapeseed oil
• 40 ml mild olive oil
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• salt crackers (for garnish)

Instructions

1. 1.

   Clean the leek, halve it lengthwise and cut into very thin strips. Rinse thoroughly in a sieve and drain well. Wash the watercress, shake dry and pluck the leaves from the stems. Mix the leek strips with the watercress.

2. 2.

   Wash the salmon, pat dry with paper towels and dice into small cubes. Peel and chop the shallots. Wash the chives, shake dry and cut into small rounds. Combine the salmon with the shallots and chives to make a salmon tartare. Cover and refrigerate until serving.

3. 3.

   Whisk together the white wine vinegar, mustard, sugar and both oils to form a vinaigrette. Season with salt and pepper.

4. 4.

   Just before serving season the salmon tartare with salt, pepper and lemon juice. Use a round cookie cutter to shape portions on plates and top with the vinaigrette mixture. Garnish with crackers and allow the tartare to warm to room temperature. Drizzle the vinaigrette around the tartare and serve.