SALMON TARTAR WITH CREME FRAICHE, SUNDRIED TOMATOES AND BASIL 

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 

  1. About 600-800g of Raw Salmon 
  2. 8 pieces of sundried tomatoes 
  3. 2 good tablespoons of creme fraiche 
  4. 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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