recipe
Salmon tartare
Serves 2
Method
1
Combine the salt, sugar and 1 tsp of lemon zest together. Use this mix to rub the salmon and cure for 20 minutes. Rinse, dry, reserve in the fridge, then dice.
2
Season the tartare with the olive oil, remaining lemon zest, chopped garlic, chives, and mustard.
3
With a piping bag, realise the dots on the plate using a metal circle. Alternate besto and tofu dip.
4
With another smaller circle ring, plate the salmon tartare in the middle of the sauce ring.
5
Add a dash of double cream to the buttermilk, split with the garlic chive oil. Do not stir too much to keep the oil split. Now plate.
6
Dress with wasabi rocket leaves and flowers on top of the tartare. Now, enjoy!
