Two easy salmon starters: tartare and dip
Salmon and Caper Tartare
Salmon caper tartare Photo: Annabell White
This is a super, simple, stunning starter. Whenever you eat this salmon you feel instantly revived.
Serves 4
Ingredients
- 3 tablespoons salted capers
- 1/2 bunch spring onions or 1 small red onion
- small bunch mint
- 500 g salmon fillets, skinned and boned
- 3 tablespoons vodka or gin
- 3 tablespoons extra virgin olive oil or lemon-infused olive oil
- 3 tablespoons lemon juice
- salt and pepper
Method
Soak the capers overnight in cold water, drain and rinse well. Finely chop the spring onions.
Remove stalks from the mint and chop the leaves.
Cut the salmon into small dice.
Combine all ingredients and refrigerate overnight.
Remove from the fridge 15-20 minutes before serving so the flavours can develop at room temperature.
If desired, add more fresh mint before serving, for colour.
Wood Roasted Smoked Salmon Dip
Preparation time: 5 mins
Ingredients
- 200g Wood Roasted Smoked Salmon
- 100g of Creme Fraiche
- 1x tablespoon horseradish
- Juice and zest of half a lemon
- 1x tablespoon of chopped dill
Method
Combining the creme fraiche, horseradish, lemon and dill, mix until smooth before gently folding through the flakes/chunks of salmon.
