Salmon tartare with apple, dill & gherkins served on a plate

Salmon tartare with apple, dill & gherkins

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 25 mins No cook

Easy

Serves 16

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

Nutrition and extra info

Nutrition: Per serving

  • kcal559
  • fat48g
  • saturates14g
  • carbs5g
  • sugars4g
  • fibre1g
  • protein25g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tsp caraway seeds
  • 700g top quality, fresh salmon
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 150g smoked salmon (unsliced)
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 50g shallots, peeled
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • small bunch dill
  • 75g jar cocktail gherkins, drained
  • 1 Granny Smith apple
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • flaky sea salt
  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g horseradish sauce
  • 100ml extra virgin olive oil
  • 100g crème fraîche
  • 1 head of celery, cut into pieces, and rye crackers, to serve
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

Method

  1. 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.

  2. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?