Smoked salmon tartare

Serves: 4

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Total Time: 20

Prep Time: 20

• For the pickled cucumber
• 1 medium organic cucumber,
• peeled and coarsely grated
• 3 tablespoon(s) white wine vinegar
• 1 teaspoon(s) caster sugar
• For the smoked salmon tartare
• 250 gram(s) thick smoked salmon fillet, skinned
• 2 tablespoon(s) each finely chopped dill, chives, gherkins and capers
• 1 tablespoon(s) finely grated lemon zest
• Crème fraîche and chives, to garnish
• Olive oil, to serve

Method

1. Place all pickled cucumber ingredients into a bowl. Season, cover, place in fridge for 4-6 hours or overnight.
2. Finely dice the salmon and place in a mixing bowl with the dill, chives, gherkins, capers and lemon zest. Season with freshly ground black pepper, stir to mix well (this can be prepared up to a day in advance and kept in the fridge until ready to serve).
3. To serve, drain the cucumber in a fine sieve; press with the back of a spoon to get rid of any excess liquid. Place a 10cm (4in) cook's ring in the centre of each serving plate and half fill with the cucumber mixture. Press the mixture down firmly using the back of a spoon. Top with the smoked salmon tartare mixture, pressing down with the back of a spoon. Carefully remove the rings and top each serving with a dollop of crème fraîche and garnish with chives. Drizzle a little olive oil around each portion and serve immediately. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield

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