SALMON TARTARE SALAD WITH ORANGE, DILL & MUSTARD VINAIGRETTE
I have been playing around with the idea of transforming what is usually a dish of meat with a dressing, to something a little more substantial and colourful, but remaining light and true to it's a la tartare French roots, but with my own stamp on things.
- 500g Fresh salmon, cut into 1cm squares
- 50g Capers, rinsed & chopped
- 50g Gherkins, rinsed & chopped
- Juice of 3 limes
- 1tsp Dijon mustard
- 1/2 Cucumber, sliced thinly
- 5 Radishes, sliced thinly & refreshed in cold water
- 1 Golden carrot, sliced, par-boiled & cooled
- 1/2 Red onion, sliced & refreshed in cold water
- Micro pea shoots
- Fresh dill
- Juice of 1 large orange
- Fresh dill
- 2tbsp Dijon mustard
- 4tbsp Rapeseed oil
- 1tbsp White wine vinegar
- 5g Xanthan Gum
- To make the vinaigrette, combine the orange juice, rapeseed oil and white wine vinegar and whisk into the mustard, pouring the liquid in a little at a time. Add the xanthan gum (to thicken) and the dill. Set aside.
- Add the capers, gherkins, dill and lime juice to the salmon, cover well and move to the fridge for 30 minutes.
- Arrange the sliced cucumber and radishes on the plate, top with the salmon tartare and gently place the golden carrots, pea shoots, red onion and cress. Finish with drops of the vinaigrette and serve.