Classic French

Tartare of marinated salmon

Name: Tartare of marinated salmon
Yield: 4
Cuisine: French
Ingredients: 300g organic farmed salmon fillet, skinned and pin-boned; ½ tbsp sea salt; ½ tbsp caster sugar; 1 tsp lemon zest; 1 tsp dill, chopped; 300g cured salmon, see above; 30g shallots, finely chopped; ½ tsp Dijon mustard; 1 tbsp soured cream; 1 tsp lemon juice; 1 pinch cayenne pepper; 5ml grapeseed oil; 1tsp Chardonnay vinegar; 1tsp water; 1 pinch freshly ground black pepper; 6 ribbons cucumber, lightly salted, frozen for 3 hours & defrosted; 1tsp mustard seeds, blanched for 5 minutes in boiling water to re-hydrate them; 1 tiny sprig fresh dill, picked and chopped finely; 4 lemon segments, skin and pith removed, diced small; 8g caviar; 4 tsp crème fraîche, whipped to stiff peaks; 1 pinch paprika; 12 fronds dill; 12 micro mustard leaves

A firm favourite at Belmond Le Manoir aux Quat'Saisons

Prep —Cook —Serves 4

This salmon recipe is a very old friend to me; it was one of the original dishes I created for my first restaurant, Les Quat’Saisons. In those days, sushi was not as prevalent as it is today in Britain, so I incurred a few derogatory comments from some of my guests. Today, the idea of raw fish is no longer such a shock, and this recipe has earned its place as a firm favourite at Le Manoir, albeit in a slightly modernised form.

Ingredients

For curing the salmon

300gorganic farmed salmon fillet, skinned and pin-boned
1/2 tbspsea salt
1/2 tbspcaster sugar
1 tsplemon zest
1 tspdill, chopped

For the tartare

300gcured salmon, see above
30gshallots, finely chopped
1/2 tspDijon mustard
1 tbspsoured cream
1 tsplemon juice
1 pinchcayenne pepper

For the cucumber salad

5mlgrapeseed oil
1tspChardonnay vinegar
1tspwater
1 pinchfreshly ground black pepper
6 ribbonscucumber, lightly salted, frozen for 3 hours & defrosted
1tspmustard seeds, blanched for 5 minutes in boiling water to re-hydrate them
1 tiny sprigfresh dill, picked and chopped finely

To serve

4lemon segments, skin and pith removed, diced small
8gcaviar
4 tspcrème fraîche, whipped to stiff peaks
1 pinchpaprika
12 frondsdill
12micro mustard leaves

Method

1
Place the salmon fillet on a piece of cling film large enough to wrap it completely.
In a bowl, mix together the salt, sugar, lemon zest and dill and gently rub the mixture into both sides of the salmon.
Seal the cling film around the seasoned salmon fillet like a parcel and chill in the fridge for 12 hours.
This process not only seasons the fish but also partly cures it, removing moisture, and gives it a wonderful texture and flavour.
2
Remove the salmon from the fridge and unwrap the cling film. Lift the salmon fillet and rinse it under cold running water; pat dry with a paper towel.
Dice the salmon into 3-4 mm cubes and place in a bowl. This is important as it will lend a beautiful texture to the tartare.
In a separate bowl, mix together the shallots, mustard, soured cream, lemon juice and cayenne pepper. Add the diced salmon.
No salt is needed as the salmon has already been lightly cured. Cover the tartare mix with cling film and reserve in the fridge.
This process is also important as it acts as a secondary marinade; the salmon absorbs all the soured cream, giving it richness.
3
In a small bowl, mix the grapeseed oil, vinegar, water and black pepper.
Mix the cucumber ribbons, mustard seeds and dill to the dressing and stir together well.
Taste and adjust the seasoning if required.
Reserve.
4
Place an 11cm pastry cutter in the centre of each plate and divide the salmon tartare between them. Level out the tartare by pressing down gently with the back of a teaspoon; it should be 1cm deep.
Carefully lift off the pastry cutter. Arrange the cucumber ribbons, lemon dice and caviar on top of the salmon.
Place two small quenelles of crème fraîche on each serving and dust lightly with a pinch of hot paprika. Add 2 or 3 fronds of dill and finish with a few micro mustard leaves.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!