Salmon tartare with apple, dill & gherkins

Nutrition and extra info

kcal559

fat48g

saturates14g

carbs5g

sugars4g

fibre1g

protein25g

salt1.5g

Ingredients

Method

1 tsp caraway seeds

700g top quality, fresh salmon

sam-on

With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

150g smoked salmon (unsliced)

sam-on

With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

50g shallots, peeled

shal-lot

Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

small bunch dill

75g jar cocktail gherkins, drained

1 Granny Smith apple

ap-pel

Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

flaky sea salt

1 lemon, juiced

le-mon

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

100g horseradish sauce

100ml extra virgin olive oil

100g crème fraîche

1 head of celery, cut into pieces, and rye crackers, to serve

sell-er-ee

A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.
Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.