Loch Duart Salmon Crudo with Caper and Shallot dressing with Cucumber
Preparation time: 15 minutes
Serves: 6
Nutrition: Per serving
Energy
210 Kcal
Fat
17g
Saturates
2.1g
Sugars
0.9g
Salt
0.81g
The combination of capers, shallot and herb dressing, accompanied by the cucumber, are a delicious addition to this raw fish starter. Or why not try it as a refreshing light meal?
Ingredients
350g Salmon fillet
1 Small shallot, very finely sliced
3 tbsp Capers
2 tbsp Caper juice
1 tsp Dijon mustard
2 tbsp Chives, finely chopped
Pinch White pepper
2 tbsp Dill picked from the stem
Juice of half a lemon
50ml Rapeseed oil
1/2 Cucumber
Method
To make the dressing, chop the shallot and capers together, add them to a bowl with the chives, Dijon, caper juice, lemon, white pepper and rapeseed oil as you mix to form an emulsion.
Slice your salmon into half-centimetre slices. To do this, pop it into the freezer for 10 minutes first to allow it to firm up.
Slice your cucumber and arrange it with the dill on a serving plate, add the salmon on top and drizzle the sauce on top.
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