Mix the salmon, spring onion, oil and lime juice in a bowl. Season.
Place a ring mold (about 1 1/2 inches in diameter) on a plate, and spoon in a quarter of the tartare, pressing down lightly. Remove the ring and garnish with the watercress. Repeat for the other three servings.
In a small bowl, combine the salmon. onion, capers, and lemon juice and mix thoroughly.
Season with freshly ground black pepper, to taste,.
Combine the sour cream and dill in a small bowl and mix thoroughly.
Top each toast points with about 1/2 teaspoon of \"tartare\" and a small dollop of dill sour cream.
Garnish with a pinch of freshly ground pepper.
Arrange on a small platter, garnished with fresh dill sprigs and lemon wedges.
Place salmon in a bowl, preferably wooden.
Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.
Clean and chop spring onions.
Peel and grate ginger.
Rinse and dry salmon fillets. Cut them into small dices (around 1/2-inch square).
Combine salmon, spring onions, ginger and sweet soy sauce. Cover and leave in the fridge for at least 30 minutes.
Serve in Chinese soup spoons, small individual ramekins or glass cups leaving marinade in the plate.
Rinse lime and grate zest over individual portions.
Squeeze lime, add on top and serve tartare right away.
ntil dissolved. Mix together the salmon cubes, olive oil, lemon juice
Toast the peanuts in a dry pan, remove and cool. Meanwhile, mix the honey, lime juice and chili, then gradually stir in the olive oil. Add the shallots, papaya, salmon and chopped herbs to the mixture. To serve, place a baking ring in the middle of each plate and fill with a quarter of the salmon mixture, pressing down gently. Remove the ring and garnish with spring onions and peanuts to serve.
Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
hallots into the chilled tartare. Drizzle oil over tartare and season with
salad and seasoning for the tartare, reserve covered with damp paper
mustard oil, lemon zest, and salmon.
Mix with the remaining
Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
Form the mixture into serving portions just as you would beef steak tartare.
Decorate with fish roe and springs of dill.
Serve with toast.
n a pan, season the salmon on both sides then fry
In a small bowl, combine crab meat, creme fraiche, shallot and lemon zest. Season.
In another bowl, combine avocado, lemon juice and chives. Season.
To serve, place a 2 1/2 inch cake ring on each serving plate. Distribute avocado mixture between cake rings then cover each with 2 salmon slices. Remove cake ring. Top with crab mixture. Chill until ready to serve. Garnish with micro herbs.
Boil or steam potatoes until tender, remove skins, place in salad bowl-a large shallow one works best.
Pour some dressing over and toss gently, then arrange the eggs gerkins and onions on the potatoes and drizzle the remaining dressing over.
DRESSING: Puree salmon and tartare sauce in blender or processor, add mint, process until smooth.
go through the whole recipe here, but you can use
Chop the ingredients with a sharp knife, by hand: you do not want a mush. The ingredients should retain their taste and integrity. Mix all ingredients lightly but well with a fork.
Form into 2 pretty shapes, garnish to taste, and serve with Melba toast or thin toast triangles.
OR divide between small toasted bread shapes, and serve as small snacks.
br>To Assemble
Brush salmon filet with olive oil and
ogether all marinade ingredients. Place salmon in marinade and gently toss
For the beef tartare:
Fill a large bowl