Salmon tartare with apple, dried cranberries and crème fraîche

Salmon tartare with apple, dried cranberries and crème fraîche

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

This dish works with most raw fish, as long as it’s super-fresh. I am lucky to get my fish delivered daily by local fishermen, who land their catch just a few minutes away from the restaurant. Here I’ve used salmon, but I also enjoy this dish with sea bass, mackerel and scallops. The acidity of the apples and sweetness of the cranberries balance the richness of the salmon and give the dish a lovely contrast of textures.

Ingredients

Quantity Ingredient
300g salmon fillet, skinned
2 tablespoons shallots, finely diced
2 tablespoons chives, chopped
1 lemon, juiced
2 tablespoons light soy sauce
2 tablespoons rice vinegar
extra virgin olive oil, to drizzle
sea salt
freshly ground black pepper
1 granny smith or other crisp green apple
1 red apple
50g dried cranberries, chopped
100ml creme fraiche

Method

  1. If you have time, put your chopping board in the freezer for 20 minutes before you start preparing the salmon; this will help you achieve a fine dice. Check the salmon for pin-bones.
  2. Using a very sharp knife, cut the salmon on the chilled board into small dice and place in a bowl. You can do this ahead and set the bowl over ice to keep the salmon chilled.
  3. Just before serving, add 1 tablespoon shallots, 1 tablespoon chives, the juice of ½ lemon, the soy sauce and rice vinegar to the diced salmon. Add a drizzle of extra virgin olive oil and mix together, seasoning well with salt and pepper; set aside.
  4. Quarter and core the apples, then cut into fine dice. Place in another bowl with the remaining shallots, chives and lemon juice, the dried cranberries and a drizzle of olive oil. Toss to mix, seasoning with salt to taste.
  5. To serve, place the salmon on individual plates and top with the diced apple mixture. Finish with a spoonful of crème fraîche and a grinding of pepper.

Note

  • When you buy fish from the fishmonger, ensure it is completely fresh. If possible prepare it as soon as you get home, but if you need to leave it for a few hours, store it on ice in the fridge to keep it as fresh as possible.
Tags:
The Kitchin Restaurant
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