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Salmon Tartare

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Meet the Monday Morning Cooking Club. Their latest book ‘It’s Always About The Food’ is available now, in all Simon Johnson stores.

Salmon Tartare

Meet the ladies from the ‪Monday Morning‬ Cooking Club. They’re recipe sharers, story tellers & Sydney gals who love to eat+cook with loads of brilliant recipes. Their latest book ‘It’s Always About The Food,’ is available in all Simon Johnson stores now. Learn more about them at https://mondaymorningcookingclub.com.au
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Course Appetisers
Servings 0 4

Ingredients
  

  • 400 g Fresh Raw Sashimi-Grade Salmon, diced It is essential to use only the freshest salmon in this recipe
  • 1.75 tsp Simon Johnson Dijon Mustard
  • 3 tsp Simon Johnson Mayonnaise
  • 1.5 tbsp Chopped Chives plus extra to garnish
  • 1.5 tbsp Simon Johnson Salted Capers drained & rinsed
  • 1.5 tbsp Simon Johnson Cornichons chopped
  • 2 tsp Pons Extra Virgin Olive Oil
  • Tasman Sea Salt to taste
  • Cracked Black Pepper to taste
  • 1 Lemon juiced, or to taste
  • Simon Johnson Linguette

Instructions
 

  • In a medium bowl, gently combine all the tartare ingredients, except for the lemon.
  • Taste and season with salt and pepper.
  • Cover with plastic wrap and refrigerate until almost ready to serve.
  • Just before serving, add the lemon juice, stir through gently and season to taste.
  • Sprinkle with reserved chives and serve with Linguette.

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