Regal smoked salmon and tartare of fresh salmon
This dish is dedicated to people like me, who love fish and chips and Regal Salmon and want the best of both!
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Steaks,Fillet | Starter | Uncooked | 30 mins to 1 hour |
Ingredients
Mustard-Dill Sauce
- 2 egg yolks
- 200ml vegetable oil
- 1 teaspoon whole grain mustard
- 1 teaspoon white wine vinegar
- 10g finely chopped dill leaves (no stem)
- 5g icing sugar
- salt and pepper
Salmon Tatar
- 200g fresh Regal Salmon fillet
- 50g sour cream
- ½ white onion
- juice of ½ lemon
- 5g finely chopped dill leaves (no stem)
- salt and pepper
Potato Cake
- 400g Potato
- salt and pepper
- vegetable oil for frying
- 200g pack Regal Cold Smoked Salmon
Method
Salmon Tatar
1. Whisk the egg yolks and vinegar. 2. Slowly add 200ml vegetable oil to make a mayonnaise. (Alternatively use 250g of bought mayonnaise). 3. Add the whole grain mustard, fresh dill and icing sugar. Season with salt and pepper.
Mustard-Dill Sauce
1. Cut the onion into fine cubes and blanch them briefly. Cool in iced water and strain.
2. Cut the salmon into fine cubes and season with salt and pepper. Season the sour cream with lemon juice, salt and pepper.
3. Mix all ingredients together and form into four portions with a spoon or ice cream scoop.
Potato Cake
1. Heat the oil in a frying pan. Place four piles of potato in the pan and flatten them with a palette. Fry until the edge is brown and turn them to fry the other side.
2. To Assemble: Arrange the smoked salmon and tarar on the hot, crispy potato cake on each plate and garnish with the mustard-dill sauce and a dill leaf.
