Ingredients

SERVES 4
For the Norwegian salmon tartare
300g skinless, boneless Norwegian salmon, diced into ½cm cubes
2 tsp chopped capers
2 chopped cornichons
zest of 1 lemon
1 tsp lemon juice
¼ tsp dijon mustard
1 tsp honey
flaky sea salt and freshly ground black pepper
For the salsa
1 small red onion, finely diced
1 small red chilli, finely chopped
4 large ripe tomatoes, peeled, deseeded and diced
70ml tomato passata
10ml sherry vinegar
50ml olive oil
1 tsp chopped tarragon
flaky sea salt and freshly ground black pepper
For the avocado cream
75g avocado
2 tsp mayonnaise
2 tsp crème fraîche
flaky sea salt
lemon juice to taste
To serve
1 ripe avocado
watercress or rocket leaves

Method

Mix the Norwegian salmon with all the remaining ingredients for the tartare and set aside at room temperature for 30 minutes. Check and adjust the seasoning.
Mix all the salsa ingredients together and leave at room temperature for 30 minutes. Drain any excess liquid and check the seasoning.
Purée the avocado with the mayonnaise and crème fraîche. Season with salt and lemon juice. If making in larger quantities, a little Sosa anti-oxidant will help to retain the colour.
To serve, divide the tartare between 4 stainless steel rings, press down to level the surface, then gently lift off the rings. Quenelle the avocado cream on to the tartare and add salsa to the plates. Finish the dish with slices of ripe avocado and the salad leaves.

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