Salmon tartare with chicory

Name: Salmon tartare with chicory
Yield: Serves 6-8
Cuisine: French recipes

Michel Roux Jr’s light salmon starter recipe is best made using the freshest fish from your fishmonger.

For 8 servings

Ingredients

360g sustainably sourced top-quality salmon fillet, skinned and pin boned (see tip)
1 tbsp clear honey
Juice 2 limes
2 tbsp soy sauce
1 tbsp toasted sesame oil
2 spring onions, thinly sliced
1 tbsp finely chopped fresh ginger
1 green chilli (medium hot), seeds removed if you like, chopped
For the chicory salad
2 tbsp crème fraîche
1 tbsp lemon juice
3 assorted green and red chicory,leaves separated
1 bunch fresh coriander, chopped

360g sustainably sourced top-quality salmon fillet, skinned and pin boned (see tip)
1 tbsp clear honey
Juice 2 limes
2 tbsp soy sauce
1 tbsp toasted sesame oil
2 spring onions, thinly sliced
1 tbsp finely chopped fresh ginger
1 green chilli (medium hot), seeds removed if you like, chopped
For the chicory salad
2 tbsp crème fraîche
1 tbsp lemon juice
3 assorted green and red chicory,leaves separated
1 bunch fresh coriander, chopped

Dice the salmon into small cubes (as evenly as you can manage), put in a bowl, cover with cling film and set aside over ice to keep cold or keep in the fridge (see make ahead).
In a bowl, stir the honey into the lime juice, soy sauce and sesame oil until combined. Just before serving, gently mix the dressing through the salmon along with the spring onions, ginger and chilli.
In a bowl, mix the crème fraîche with 2 tbsp water and the lemon juice, then season with salt and pepper. Arrange the chicory leaves on serving plates and dress with the crème fraîche dressing. Garnish with coriander and serve with the tartare.

Dice the salmon into small cubes (as evenly as you can manage), put in a bowl, cover with cling film and set aside over ice to keep cold or keep in the fridge (see make ahead).
In a bowl, stir the honey into the lime juice, soy sauce and sesame oil until combined. Just before serving, gently mix the dressing through the salmon along with the spring onions, ginger and chilli.
In a bowl, mix the crème fraîche with 2 tbsp water and the lemon juice, then season with salt and pepper. Arrange the chicory leaves on serving plates and dress with the crème fraîche dressing. Garnish with coriander and serve with the tartare.

Dice the salmon and make the honey and lime dressing (but keep separate) and the crème fraîche dressing up to 24 hours before serving. Assemble everything at the last minute.
Go to a good fishmonger to get your salmon, explaining what it’s for and that it’s going to be eaten raw.

Recipe By

Michel Roux Jr.

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