Tartare of Salmon with Smoked Salmon Ricotta and Keta
The flavours of the salmon tartare are very similar to gravalax but you can taste more of the salmon. This is a great dish to serve for a large number of people, as the dish is easily prepared in advance, and with a little care put in its assembly it makes an impressive and tasty light starter to the Christmas meal.
Ingredients
Salmon Tartare
- 800g salmon fillet (skin and bones removed)
- 1 tbsp tarragon leaves
- 2 tbsp chives, finely chopped
- 2 tbps dill, chopped
- 1 tsp seeded mustards
- 1 tsp Dijon mustard
- 2 tsp caster sugar
- juice of half a lime
- freshly ground black pepper and crushed maldon salt
Smoked Salmon Ricotta
- 500g ricotta
- 100g creme fraiche
- 200g smoked salmon, finely chopped
- 1 tsp dill, finely chopped
- 2 tsp chives, finely chopped
- 1/2 tsp cayenne pepper
- pinch grated nutmeg
To Serve
- pinch cayenne pepper
- 120g creme fraiche
- 50g keta (salmon eggs)
- 6-8 dill leaves
- 12-16, 1/4 slices of toasted brioche or baguette croutons
Method
- Salmon Tartar:Dice the salmon into 5mm cubes. Place the salmon in a bowl and mix in all the ingredients until well combined. Place the salmon in a covered container in the refrigerator for 30minutes to 24 hours.
- Smoked Salmon Ricotta:Place all the ingredients in a bowl and mix together well until well combined. Place the ricotta in a covered container for up to 48 hours before serving.
- To Serve:Place a 10cm egg ring or biscuit cutter in the centre of each plate. Distribute the salmon tartar in the rings so that it covers the whole base. Top the salmon tartare with the ricotta and flatten the top. Carefully remove the rings from the salmon tartare. |Sprinkle the ricotta with cayenne pepper and place a dill leaf in the centre of each salmon round and its its tip place a little keta. With 2 spoons place 3 quenelles of creme fraiche around each plate and top these with a little keta. Serve with brioche.