With Laurent Loudeac
200g salmon - skin trimmed and chopped into small dices.
200g white fish (warehou, groper) chopped into small dices.
50g red onion, chopped
1/4 cucumber deseeded and diced very small
1/4 cucumber finely sliced in half slices
20g parsley chopped
50g chopped peeled fresh tomatoes
3 Tbsp olive oil
1 lemon juices
In a bowl combine all ingredients together, season to taste and then mould in a ring on a plate.
1/4 cucumber, finely sliced in half slices
1 small tin salmon caviar
2 Tbsp creme fraiche
Salt pepper to taste
12 teaspoon chopped dill
1 lemon juiced
Mix cream fraiche with dill, salt, pepper and lemon juice, then keep aside.
On top of tartare arrange the half slices like a rosace and put a spoon of salmon roe on top, drizzle creme fraiche dressing around and serve.
(Broadcast: 8 May 2012)