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480g salmon fillet, pin boned & skinned

1 lemon, juiced (or 2 tbsp store bought)

Salt & white pepper 

2-3 firm ripe vine tomatoes, peeled, seeded & finely diced

2 shallots, finely diced

4 tbsp chives, finely chopped

2 tbsp crème fraîche, plus 1 tbsp for garnish

½ telegraph cucumber

40g micro greens

  1. Carefully dice the salmon, transfer to a bowl and toss with the lemon juice. Season with salt and pepper and cover. Allow to marinate.
  2. Place the tomatoes in a separate bowl and mix in the shallots and chives.
  3. Add the salmon and fold through the crème fraîche. Check the seasoning.
  4. To finish, thinly slice the cucumber and arrange on a serving plate in a circle.
  5. Using a metal ring, arrange the salmon tartare in the centre, top with a small quenelle of crème fraiche and garnish with micro leaves.