Few things are more handy to have in the fridge at Christmas for spontaneous lunches than a side of smoked salmon. I will be taking myself off to the fishmonger to make my purchase of a locally smoked side before Christmas, without question. Lovely as smoked salmon is I adore the freshness of a tartare. It feels light, it’s pretty and healthy too. So easy to prepare, works as a starter and an appertiser or even a light lunch. The addition of dill oil in this recipe is one of those made-in-heaven marriages that just works so well with salmon.
The prepared elements will keep in the fridge for several days, except the avocado. All you need to do at the last minute is assemble, more time to spend with family and friends, that’s got to be a good thing.
Salmon, Fennel & Avocado Tartare
- 350 g Salmon fresh, skinned and de-boned
- 1 large fennel bulb or 2 small finely chopped
- ¼ cucumber small, peeled, de-seeded and finely chopped
- 1 red onion very finely chopped
- 1 large avocado or 2 small firm but ripe
- 1 tsp Dijon mustard
- 3 Tbls lemon juice extra for the avocado
- 5 Tbls olive oil
- 2 Tbls finely copped flat leaf parsley
- Sea salt and black pepper
- 3 Radishes finely sliced and dressed in a little oil and vinegar
- micro herbs
- 1 bunch dill
- 120 ml rapeseed oil
- To make the dill oil place a pan of salt water on the hob and bring to the boil, add the dill, stalks and all, stir then immediately remove from the heat, drain and place in iced water. Remove from the water and squeeze out as much of the liquid from the dill as you possibly can. Pat with kitchen roll. Place in a small blender with the rapeseed oil and blitz to a purée. Strain through a fine sieve lined with a muslin and leave for an hour to strain fully.
- Place the finely chopped fennel, cucumber, one tablespoon of parsley and 1 1/2 tablespoons of red onion in a bowl and season with salt and pepper. Set to one side.
- In a small bowl whisk together the Dijon mustard, lemon juice and olive oil. Add half of this dressing to the finely chopped vegetables, give them a good stir, cover and place in the fridge until needed.
- Finely dice the salmon fillet, removing the brown flesh near the skin. Add two tablespoon of chopped red onion to the fish and the remaining dressing, season with salt and pepper, cover and refrigerate until needed.
- Now for the avocado, peel and finely dice, add a squeeze of lemon juice and the remaining parsley and season.
- To assemble; Place a ring on a plate and begin with the 1-2 tablespoons of avocado, then follow with the fennel mixture and then finely the salmon. Drizzle tin a little dill oil and garnish with finely sliced radish and micro herbs. Serve with crispbread.
If you’d like to make this tartare into a canapé cut the recipe in half as it goes a long way. Combine all the vegetables together then place in the bottom of the spoon, then top with the salmon and drizzle with the oil. Alternatively you can use Rhams croustards
- buy the freshest salmon possible for this dish.
- As an alternative it can garnished with black sesame seeds.
- The dill oil keeps for 5-7 days in the fridge or freeze for up to 3 months.
- Alternatively it can be served with sourdough melba toast.