Salmon Tartare With Free Range Egg
By Nicholas Hooper
2 x 340 grams salmon
2 tablespoons red onion, finely diced
2 anchovy fillets, finely diced
1 teaspoon chilli oil
½ red chilli, roasted and finely diced
1 teaspoon black caviar
1 teaspoon white vinegar
½ teaspoon clover honey
½ teaspoon white sugar
4 eggs, lightly cooked in shell
Egg salad to garnish
Croutons to garnish
Place salmon in freezer for 30 minutes. Remove from freezer and cut salmon into 1cm dice.
To the diced salmon add red onion, anchovy, chilli oil, chilli, one teaspoon caviar, pepper and salt. Combine the white vinegar, honey and sugar, mix well then add to the salmon mixture. Place the salmon mix into round moulds and plate. Top with black caviar and egg shells with yolks intact. Serve with egg salad and croutons.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"