Salmon Tartare with
Graham Beck Blanc De Blancs
4 as a canapé
300g salmon fillet, skin removed
½ a red onion, chopped very finely
½ a bunch of dill, finely chopped, reserve a few sprigs for on top
15 ml (1tbsp) lime juice
45 ml (3tbsp) créme fraÎche
Sea salt and freshly ground black pepper
20g lumpfish caviar
Check the salmon for pin bones and remove any dark coloured flesh on the skin side. Finely chop the salmon.
Mix the salmon with the onion and dill and then add just enough lime juice and cream (1 tbsp) to bind together. On four small serving plates, place a 4 cm scone cutter and spoon in a quarter of the mixture. Press the mixture down to level and remove the cutter. Repeat until you have four neat mounds. Chill for at least 2 hours.
Spoon a small dollop of créme fraÎche on top of each round followed by the caviar neatly on top and garnish each serving with a sprig of dill.
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