Salmon Tartare with Cucumber Sauce

Name: Salmon Tartare with Cucumber Sauce
Yield: Serves 4, as a starter
Ingredients: 1 tbsp cream, thick yoghurt or buttermilk; freshly ground black pepper; 1–2 ripe tomatoes; 2 tbsp extra virgin olive oil salt; 2 tbsp extra virgin olive oil salt; 1 tbsp cream, thick yoghurt or buttermilk; 1 tbsp cream, thick yoghurt or buttermilk; 1 cucumber; 1 tsp grated fresh horseradish; 12 oz / 340 g salmon, skinned; 1 shallot, peeled and finely chopped (optional)

Preparation info

Serves
4
, as a starter

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

12 oz / 340 g salmon, skinned
1 shallot, peeled and finely chopped (optional)

Side dish
Starter
Pescatarian

Method

Chop the salmon into very small pieces. If you prefer to use a food processor, process the salmon only very briefly, otherwise salmon paste will be the result. If using the shallot, mix it with the salmon and a spoonful of olive oil. Season lightly, cover and put to one side. Peel the tomatoes and cut in half. Scoop the seeds and pulp into a sieve and set over a bowl, and rub through the liquid