Salmon tartare with apple, dill & gherkins

Push the bar up with your starter this Christmas with this super-light and fresh salmon tartare with apple, dill & gherkins. It has bags of flavour

Prep:25 mins
No cook

Serves 16
Easy

Nutrition per serving

kcal 559
fat 48g
saturates 14g
carbs 5g
sugars 4g
fibre 1g
protein 25g
salt 1.5g

Ingredients

1 tsp caraway seeds
700g top quality, fresh salmon
150g smoked salmon(unsliced)
50g shallots, peeled
small bunch dill
75g jar cocktail gherkins, drained
1 Granny Smith apple
flaky sea salt
1 lemon, juiced
100g horseradish sauce
100ml extra virgin olive oil
100g crème fraîche
1 head of celery, cut into pieces, and rye crackers, to serve

Tip

Freeze the salmon beforehand

To make this you need to buy a sashimi-grade piece of salmon that will have been frozen. If you want to be super-careful, we recommend freezing the salmon for four days before defrosting thoroughly and using – this will ensure any dangerous bacteria is destroyed.

Method

Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.
Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.