Salmon Tartare, Tomatoes, Basil, Crème Fraiche


This recipe I'm sharing with you here is a great starter, an interesting way of introducing people to "raw" salmon, you can use sea trout too when it's in season

I like to use this as a starters because you can have it ready prepared taking the pressure off, giving you more time to concentrate on the main course

SHOPPING LIST


About 600-800g of Raw Salmon

8 pieces of sundried tomatoes

2 good tablespoons of creme fraiche

4 Spring onions

A good bunch of fresh basil

METHOD


Skin the salmon and remove any bones

Delicately chop the salmon to a fine mince consistency

Season well with salt and pepper and chill for 30 minutes

Now chop the sun dried tomatoes, Spring onions and the fresh basil, mix well with the creme fraiche

Now fold in the salmon and season to taste

Divide the mixture between 4 plates (you can use metal rings if you want to be flash)

Garnish with some more sundried tomatoes and fresh basil and serve

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