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November - Salmon Tartare

Salmon has a particularly high content of fish oils which helps people maintain soft skin and glossy hair. In this dish the combination of raw and smoked salmon served with a dill sauce creates both a luxurious and a nutritious dish. Salmon is hing in dense smoke, usually produced from smouldering wood chips, for several hours. This gives it the delicate smoked-salmon flavour. Serve this dish with a large green salad and chunks of brown bread.


serves 4, preparation time - 15 minutes

  • 1lb (450g) fresh salmon
  • 6oz (175g) smoked salmon
  • 2 tablespoons tarragon vinegar
  • Sals and freshly ground black pepper
  • Sprigs of fresh dill for garnish

Dill Sauce

  • 4 tablespoons mayonnaise or reduced-calorie mayonnaise
  • 4 tablespoons chopped chives
  • 2 tablespoons sour cream
  • 1 tablespoon chopped chives or 1/2 teaspoon dried chives
  • Salt and freshly ground black pepper

Calories per serving: 310 - High in protein and vitamin D from Salmon

Carefully skin and bone the salmon (or ask your fishmonger to do this for you). Cut the fresh salmon into cubes using a sharp knife and place the cubes in a bowl. Cut the smoked salmon into very fine slivers and put to one side

Add the vinegar to the bowl and season with a little salt, some dill and plenty of black pepper. Arrange the salmon on a serving platter with the fresh fish on one side and the smoked fish on the other. Garnish with the dill.

Blend the mayonnaise, sour cream, dill, chives, salt and freshly ground black pepper together in a bowl to make the dill sauce. Serve the sauce in a separate dish or bowl along with the salmon.


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01324 553093

07764 948006.

Paul O'Donnell Catering
Alloa Business Centre
Whins Road
FK10 3SA


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