Salmon tartare with lemon and capers
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 1 shallotfinely diced
- 2 lemon1 juiced 1 cut into wedges
- 400g skinless salmon fillet
- 200g smoked salmon
- chopped to make 2 tbsp dill
- 2 tbsp nonpareille capersrinsed and drained
- 1 tbsp Dijon mustard
- 1 tbsp crème fraîche
- lemon oil or olive oil
- melba toastto serve
Nutrition: per serving
- kcal211
- fat12.9g
- carbs1g
- fibre0.2g
- protein22.5g
- salt2.2g
Method
step 1
Put the shallot in the lemon juice and leave to soak. Cut the salmon into tiny cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp lemon or olive oil and the shallot and juice. Fold it all together and season with black pepper and salt if needed. Serve in neat rounds with melba toast and lemon wedges on the side, and drizzle with a little more lemon oil.
