Salmon tartare

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Dice the fish really small and you can taste the goodness. Limes vary in sourness through the year so if your fruit is really tart you could just use the juice of half the lime with a tablespoon of orange juice. This is quick to prepare but needs to be chilled for half an hour before serving. Don’t try to make it any further ahead or it will be too ‘cooked’.

  • Yield: 4 Servings


  • 2 x 150 g salmon fillets, skinned
  • ¼ cucumber, deseeded and finely diced
  • 2 spring onions, finely chopped
  • a few sprigs of coriander, mint and dill
  • little gem lettuce or endive leaves, or crispbreads
  • sprigs of fresh herbs, to garnish
  • black sesame seeds
  • salt and black pepper
  • 1 lime juice
  • 1 tsp lime zest
  • 1 tsp finely grated fresh root ginger
  • 1 tbsp vegetable oil
  • ½ tsp sesame oil
How to Make It
  1. Put the salmon fillets in the freezer while you prepare the rest of the ingredients. This will firm them up and make dicing them much easier.
  2. Put the cucumber, spring onions, coriander, mint and dill in a bowl. Mix the dressing ingredients in a small jug and season with salt and black pepper.
  3. Remove a salmon fillet from the freezer. Cut it into thin strips, then dice the dice should be about ½ centimetre square. Remove the remaining salmon fillet from the freezer and cut and dice it in the same way.
  4. Add all the diced salmon to the bowl with the cucumber, spring onions and herbs and stir gently to combine. Season again with salt and black pepper.
  5. Pour over the dressing and stir gently again to make sure all the salmon is coated. Chill in the fridge for half an hour. Serve the salmon on lettuce or endive leaves or crispbreads, and sprinkle with herbs and sesame seeds.

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