Well hello there everyone.
Not surprisingly, this is my favourite time of year for our wonderful Herblay market. Yesterday, I wandered around wondering what to make. There was so much choice, it was overwhelming. Therefore, running through my non-logical thinking process, I decided to make something that isn’t based on seasonal vegetables or fruit. I know, I know.
However, for this dish, you do need a variety of fresh herbs as well as super, scandalously fresh, best quality salmon. I love tartare of salmon and often order it in restaurants. However, after a few bites, it can be so rich that it’s hard to finish. My idea to lighten it up was to put the salmon on a bed of fresh herbs simply dressed with a little salt and lemon juice . For me, it did the trick.
I serve this as a first course, but a smaller serving in a little glass would make a pretty addition to your aperitif selection of goodies. I hope you enjoy it.
For 4 generous first course servings (could stretch to six smaller ones) or 8 to 10 aperitif servings: you can see how exact this is!
250 grams (approx 1/4 lb.) raw extremely fresh, wild or organic salmon (can’t stress the freshness enough because it isn’t going to be cooked)
100 grams (approx 4 ounces) wild or organic smoked salmon; thick slices or whole piece is best
1 spring onion-white and green parts both sliced translucently thin
about 1/4 cup fresh or frozen dill
1 tablespoon chopped capers (optional)
freshly ground pepper and salt to taste-smoked salmon saltiness varies a lot be sure to taste before adding salt
finely grated rind of half a lemon-or to taste-if you have a micro plane it’s perfect for this
a few squirts of fresh lemon juice-again to taste
1-2 teaspoons excruciatingly expensive olive oil or the the best fruity olive oil you can afford-if it’s near the end of the month and you’re counting pennies-you can leave it out all together.
Two or three fresh herbs of your choice such as dill, parsley, chives or green spring onion tops, basil, coriander, marjoram etc. to make about 1/2 cup of herbs per person. At the most basic, parsley and chives will do fine. Rocket or baby greens would be nice too.
Remove any major fat and bones from the fresh salmon. Chop both types of salmon into small cubes of equal size. Combine in a bowl and add half the spring onion, half the dill, half the lemon zest and the capers if using and the oil. Give about five turns of the pepper mill. Now taste-remembering that the flavours will develop further. Add more of everything to suit you plus salt if needed. Taste again and adjust. Cover and refrigerate for at least an hour. Meanwhile, chop your herbs. I like them quite coarse but they should be chopped fine if you are going to put them in the bottom of a glass. Mix well in a small bowl. When it’s time to plate up, sprinkle the herbs with a little salt and a quick squeeze of lemon juice and mix lightly but well. Arrange the herbs on a pretty plate or in the bottom of a small glass. Take the salmon out of the fridge. Squirt on the fresh lemon juice. Taste and adjust one last time. Put your salmon mixture on top of its herby bed. Bon appetit!