Serves: 4
Ingredients
1lb smoked salmon
1 red onion
2 tbl capers
Salt
Pepper
1 Lemon
¼ Cucumber
2 tbl White wine vinegar
1t Sugar
4 Tbl Crème fraiche
1 small tub salmon keta or caviar
2 Plum tomatoes
Olive oil
¼ bunch chervil
Method
Finely dice the smoked salmon, red onion and capers individually and mix together. Add salt and pepper to taste and a squeeze of lemon juice.
Thinly slice cucumber and add the white wine vinegar and sugar. Leave for half an hour.
Blanch tomatoes in boiling water. Place in ice cold water and peel skin off. Take out seeds and dice up.
Blitz half of the chervil with olive oil till smooth.
To serve : place cucumber in circle overlapping in middle of plate. Use a cutter and press salmon mixture into cutter. Spoon crème fraiche on top of salmon mix. Place salmon keta on top of crème fraiche and a sprig of chervil. Sprinkle diced tomato round the cucumber. Drizzle herb oil and lemon oil round plate.
Enjoy
Norman Webb
Head Chef
