The Preparation of Salmon Tartare & Cured Egg Will Need a Little Time to Marinate in The Fridge... A Perfect One to Think About in Preparation For The Weekend Ahead!
Remove the skin from your salmon and coat in your cure mix. Rub the ingredients into your fish and place in the fridge for 24-36 hours.
2 hours ahead of serving separate your white and yolk and lay your yolk onto a tray covered in sea salt. Carefully turn each yolk over after the first hour.
In a mixing bowl combine your salmon and tartare ingredients and then plate using a pastry cutter or ramekin.
Gently wash your egg yolk under cold running water and place in the middle of your tartare. Serve with a cracker or sourdough crisp bread and garnish with rocket leaves.