Ingredients
- 2tbs fresh lemon juice
- 300g fresh salmon, diced into small cubes
- Salt and pepper
- One baguette (to make cro–tons)
- Garlic butter (optional)
- Mixed herbs
- 2tsp capers
- 3 cocktail gherkins
- 1 large onion
- 1 small bunch parsley
- 150ml mayonnaise
Method
Stir the lemon juice into the diced salmon and season.
For the cro–tons, slice a baguette into small pieces, spread with garlic butter (optional) and place under the grill. Sprinkle with mixed herbs. To make the tartare sauce, finely chop the capers, gherkins, onion and parsley, and mix with the mayonnaise. Season. Mix the salmon with the tartare sauce and serve with the toasted cro–tons.
Franck Lebiez, Cheyne Walk Brasserie