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Salmon tartare

Curtis Stone from Dinner In a Box with Curtis Stone
Curtis Stone's starter will perk up the taste buds - chopped raw salmon 'cooked' in a lemony gherkin and caper marinade

Salmon tartare

Method

1. Sprinkle the cucumber with salt and leave for 10 minutes. Rinse under running water and drain.

2. Heat the vinegar, water and sugar together in a small non-reactive saucepan over medium heat until the sugar dissolves.

3. Add the cucumber slices to the pan and leave to cool.

4. Put the diced salmon in a bowl. Add the gherkins, shallot, parsley, capers and lemon juice, and mix well. Season with salt and pepper to taste.

5. Combine the dill oil ingredients.

6. Drain the cucumber slices.

7. Melt the butter in a frying pan over medium-high heat. When it is foaming, add the bread and fry on both sides. Cut the slices in half diagonally and keep warm.

8. Arrange some cucumber slices in a circle in the centre of each serving plate. Place a cooking ring in the middle of the cucumber and fill with the salmon mixture. Remove the ring.

9. Drizzle the dill oil around the edge of the plate, sprinkle with coarsely ground black pepper. Serve at once with the hot toast.

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Serves: 4

Prep: 40 min
Cook: 10 min

Ingredients
1/2 Cucumber, peeled and thinly sliced
50ml vinegar
100ml water
100g caster sugar
400g piece of salmon fillet, skin removed, diced
2 gherkins, finely chopped
1 shallot, finely chopped
1 tbsp chopped flat-leaf parsley
1 tbsp capers
juice of half a lemon
100g unsalted Butter
4 slices brown bread
sea salt and coarsely ground black pepper