salmon & caper tartare

This is a super simple stunning starter created by Kathy. Whenever you eat this salmon you feel instantly revived.

SERVES 4

 

3 tbsp salted capers

1 bunch spring onions or 1 medium red onion

Small bunch mint

500 g salmon fillets, skinned and boned

3 tbsp vodka or gin

3 tbsp extra virgin olive oil or lemon-infused olive oil

3 tbsp lemon juice

Salt and pepper

 

  1. Soak the capers overnight in cold water, drain and rinse well.
  2. Finely chop the spring onions.
  3. Remove stalks from the mint and chop the leaves.
  4. Cut the salmon into small dice. Combine all ingredients and refrigerate overnight. Remove from the fridge 15-20 minutes before serving so the flavours can develop at room temperature. If desired, add more fresh mint before serving, for colour.

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