Salmon tartare with crisp-fried sage and spring onions

Method

1. Finely chop the salmon and combine with the shallots, dill, Tabasco sauce, lemon juice and seasoning. Push everything into a metal ring and set on a plate.

2. Combine the crème fraiche with lemon juice to sharpen before stirring in the chives. Spoon over the fish, and leave in the fridge for an hour or two to firm up.

3. Finely shred the fennel, shallots and garlic and tip into a bowl. Dissolve the sugar in the water and add the star anise. Boil the syrup for 1-2 minutes before adding the vinegar, sage and vegetables. Simmer for 5 minutes and remove the pan from the heat. Set aside to cool.

4. Heat the oil in a deep fryer or wok. Dust the spring onions and sage with cornflour and deep fry until crisp.

5. When ready to serve, unmould the salmon from the ring and serve with diced pickled vegetables, mixed salad leaves and the crisp-fried sage and spring onions.

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Ingredients

200g salmon fillet
2 Shallots, finely chopped
2 tsp chopped Dill
dash of Tabasco sauce
lemon juice, to taste
sea-salt and freshly ground pepper

For the lemon and chive mixture

4 tbsp crème fraîche
lemon juice, to taste
1 tbsp snipped Chives

For the fennel

1 Fennel
2 banana shallots
1 garlic clove
100g caster sugar
200ml water
1 Star anise
100ml white wine vinegar
4 sage leaves, finely shredded

To serve

vegetable oil, for deep-frying
4 Spring onions
12 sage leaves
1 tsp cornflour
pickled vegetables, diced
mixed salad leaves

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