Salmon tartare recipe, a mix of raw salmon a mixed of soft salmon with the crunch of cornichons and shallots in a lemon and dill yogurt cream to bind all the elements together.

Salmon sashimi saku block

2tbsp capers

1 small finely diced shallot

1 tbsp natural yogurt

small bunch of dill finely diced

zest of one lemon

Toast or crackers to serve

Cornichons to finish

Step 1

Chop the salmon into 1cm cubes

Step 2

In a bowl combine gently with the capers, shallot, yogurt, zest, dill and a good pinch of black pepper

Step 3

Using a metal serving ring neatly spoon onto a plate

Step 4

Top with sliced cornichons and serve with toast or crackers