- Serves: 4
- Prep Time: 15 minutes
- Effort: easy
- 400 g salmon fillets, skinned, pin bones removed
- 1 tbsp finely chopped sea aster
- 1/2 banana shallot, finely chopped
- 2 tsp baby capers, rinsed and drained
- 1 small gherkin, finely chopped
- 2 tsp Dijon mustard
- 1 - 1 1/2 tbsp creme fraiche
- 1/2 lemon, juice only
- 1 tbsp extra virgin olive oil
- 2-4 tbsp salmon eggs
Tips and Suggestions
Sea aster (Aster tripolium) can be found around the British coast in salt-marshes, estuaries and on some cliffs. In season (July-September) the leaves are also stocked on some fish counters. It has a light delicate flavour that's hard to define, but the texture is succulent and slightly crunchy.
1. Finely chop the salmon flesh and toss into a bowl. Sprinkle with the sea aster and shallot and turn until the salmon is lightly mixed.
2. Add the baby capers, gherkin, mustard, crème fraîche, lemon juice, tarragon and olive oil and mix again. Season to taste with flaky sea salt and freshly ground black pepper and mix thoroughly.
3. Place a metal ring on each serving plate and spoon a quarter of the salmon mixture into each, pressing down with the spoon to make it compact. (You can chill the tartare for a few hours at this stage if liked.)
4. When ready to serve, simply spoon some salmon eggs on top of each portion of tartare and remove the ring.
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