Salmon tartare with lemon and capers
Serves 6
Easy
Total time:
If you love serving smoked salmon for a starter, this salmon tartare is a great modern twist. Finely chop the salmon and toss it in a fragrant dressing of lemon, shallots and capers. Serve with thin slices of melba toast.
Skip to ingredients
- 1 shallotfinely diced
- 2 lemon1 juiced 1 cut into wedges
- 400g skinless salmon fillet
- 200g smoked salmon
- chopped to make 2 tbsp dill
- 2 tbsp nonpareille capersrinsed and drained
- 1 tbsp Dijon mustard
- 1 tbsp crème fraîche
- lemon oil or olive oil
- melba toastto serve
Nutrition: per serving
- kcal211
- fat12.9g
- carbs1g
- fibre0.2g
- protein22.5g
- salt2.2g
Method
step 1
Put the shallot in the lemon juice and leave to soak. Cut the salmon into tiny cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp lemon or olive oil and the shallot and juice. Fold it all together and season with black pepper and salt if needed. Serve in neat rounds with melba toast and lemon wedges on the side, and drizzle with a little more lemon oil.
