Ingredients Jump to Instructions ↓

  1. 200 g salmon

  2. 2 shallots , finely chopped

  3. 2 tsp chopped dill dashes of tabasco lemon juice , to taste sea salt and freshly ground black pepper

  4. 4 tbsp creme fraiche lemon juice , to taste

  5. 1 tbsp snipped chives

  6. 1 fennel

  7. 2 banana shallots

  8. 1 clove garlic

  9. 100 g caster sugar

  10. 200 ml water

  11. 1 star anise

  12. 100 ml white wine vinegar

  13. 4 sage leaves , finely shredded vegetable oil , for deep-frying

  14. 4 spring onions

  15. 12 sage leaves

  16. 1 tsp cornflour pickled vegetables , diced mixed salad leaves

Instructions Jump to Ingredients ↑

  1. Salmon tartare with crisp-fried sage and spring onions Method 1. Finely chop the salmon and combine with the shallots, dill, Tabasco sauce, lemon juice and seasoning. Push everything into a metal ring and set on a plate.

  2. Combine the crème fraiche with lemon juice to sharpen before stirring in the chives. Spoon over the fish, and leave in the fridge for an hour or two to firm up.

  3. Finely shred the fennel, shallots and garlic and tip into a bowl. Dissolve the sugar in the water and add the star anise. Boil the syrup for 1-2 minutes before adding the vinegar, sage and vegetables. Simmer for 5 minutes and remove the pan from the heat. Set aside to cool.

  4. Heat the oil in a deep fryer or wok. Dust the spring onions and sage with cornflour and deep fry until crisp.

  5. When ready to serve, unmould the salmon from the ring and serve with diced pickled vegetables, mixed salad leaves and the crisp-fried sage and spring onions.


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