Chilled, cucumber soup with salmon tartare

Name: Chilled, cucumber soup with salmon tartare
Yield: Serves 4 as a Starter
Ingredients: 1 mint sprig; 2 cucumbers, roughly chopped; 1½ tsp finely chopped dill leaves; 50 g crème fraîche; juice of 2 lemons; 1 tbsp finely chopped chives; 2 tbsp crème fraîche, or a little more to taste; dill sprigs, to garnish; 270 g smoked salmon trimmings or slices; sea salt; 1 cucumber; a little olive oil, for oiling; olive oil, to drizzle; finely grated zest of ½ lemon

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

A REFRESHING STARTER TO SERVE DURING THE SUMMER WHEN ENGLISH CUCUMBERS ARE AT THEIR BEST. IF YOU DO NOT HAVE ANY RING MOULDS, SIMPLY SHAPE THE TARTARE INTO TALL MOUNDS WITH A SPOON.

Ingredients

2 cucumbers, roughly chopped
juice of 2 lemons
2 tbsp

Starter
Fish course
Pescatarian
Summer
Gluten-free

Method

For the salmon tartare, brush four individual 4-5cm ring moulds with olive oil and place on a lightly oiled plate. Chop the smoked salmon finely and put into a bowl with the crème fraîche, lemon zest, chives and dill. Mix well and season with salt to taste. Press the tartare firmly into the moulds, cover with cling film and refrigerate.
To make the cucumber rib