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!
  • Serves: 2



  1. 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. 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.
  3. In a mixing bowl combine your salmon and tartare ingredients and then plate using a pastry cutter or ramekin.
  4. 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.
  5. Garnish with rocket and sourdough crispbread.