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95f204fb ffc9 453d be52 cff1f40c1cd6  2016 04 29 22 13 57

#canape salmon tartare. 600g salmon cured with 1 tbsp maldon sea salt, 1 tbsp caster sugar, grated zest of 1 lemon, chopped dill and a grind of pepper. Cure for 12 hours. Once cured cut into cubes and mix with 30g shallot, 1 tbsp sour cream 1 tap Dijon mustard and a squeeze of lemon. Finish with lightly pickled cucumber and horseradish cream