Seared salmon with beetroot tartare

Method

1. Place the beetroot in a food processor and pulse until the mixture is minced but not pureed.

2. Add the Worcestershire sauce, Tabasco, vinegar, shallot, cornichons and capers and pulse once or twice.

3. Spoon the mixture into a bowl and stir in the crème fraiche, snipped chives and dill. Season with salt and freshly ground pepper and chill in the refrigerator until serving.

4. Season the salmon fillets with salt and freshly ground pepper and brush with a little olive oil.

5. Heat a heavy-based, non-stick frying pan. Add the salmon and fry over a high heat until golden-brown on both sides.

6. Divide the beetroot mixture between 4 plates, spooning it into a pile in the centre of each plate. Place the salmon on top and drizzle any excess juice around the salmon. Serve at once.

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Ingredients

600g boiled beetroot
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 tsp sherry vinegar
1 shallot, chopped
8 cornichons, chopped
2 tbsp capers, chopped
1 tbsp crème fraîche
2 tbsp Chives, thinly chopped
1 tbsp Dill, chopped
salt and fresh ground black pepper
4 salmon fillets, each 200g
Olive oil, for brushing

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