- 160g fresh NZ King salmon fillet, finely diced
- 10 capers, finely chopped
- 30g red onion, finely diced
- 4 chives spears, finely diced
- 20g butter
- 1 slice wholemeal bread, crumbed
- ½tsp paprika
- 1 pinch dried red chilli, crushed
- 1 small shallots, finely diced
- ½ garlic clove, crushed to a paste
- 100g hot smoked NZ King salmon fillet, crushed
- 20ml extra virgin olive oil
- 50g cooked mashed potato
- 1 sprig fresh dill, finely diced
- 15ml creme fraiche
- ½ lemon, julenned zest & juice
- 4 slices cold smoked NZ King salmon
- 3 cherry tomato, thinly sliced rounds
- 20ml horseradish mayonnaise
- micro-greens or sprouts to garnish
- 1 mini baguette, thinly sliced & lightly toasted
- flakey sea salt to taste
In a bowl mix the fresh salmon, capers, red onion & half the diced chives, season with salt - set aside until ready to serve.
Salmon tartar chill seasoning
Heat a small frying pan & add the butter & wholemeal crumbs, lightly fry until golden, remove from the heat & add the paprika, dried chilli & the other half of the chives. Mix well & allow to cool - set aside until ready to serve.
Heat a small frying pan & add the shallots & garlic, quickly fry without colouring. Add the salmon, olive oil & potato, stir to mix, allow to cool & transfer to a small bowl. Add the dill, crème fraiche, lemon juice & season to taste. The mixture should be a firm paste that can be shaped.
To complete the dish
- On 4 plates or platters arrange the 3 dish items as follows:
Loosely fold the cold smoked salmon (1 slice per plate) on the plate, lay slices of cherry tomato on & around the salmon and drop a small amount of horseradish mayonnaise in front of the folded cold smoked salmon.
- Evenly portion & mould the salmon tartar & position next to the cold smoked salmon, garnish the top with micro-greens & or sprouts.
- Evenly portion & shape (quenelle is possible) the salmon brandade & place next to the salmon tartar. Place next to the salmon brandade 4-5 thin slices of the toasted mini baguette. Lay some flaky sea salt in front of the brandade.
Image and recipe courtesy Nurtured Seafood