Carpaccio of wild salmon with pickled green tomatoes and horseradish crème fraîche

Carpaccio of wild salmon with pickled green tomatoes and horseradish crème fraîche

By
From
Spring
Serves
4
Photographer
Andy Sewell

To me, there is nothing sweeter, richer or more delicate than the taste of wild salmon when it is available during late spring and early summer. I choose not to serve farmed salmon at the restaurant, because I find its flavour inferior to its mighty wild cousin. Wild salmon is glorious almost any way, but I particularly like it served chilled and raw. The sweet, pickled flavour of green tomatoes works nicely with it here and the horseradish crème fraîche provides a creamy foil to the sharp tomatoes.

Ingredients

Quantity Ingredient
400g firm, very fresh wild salmon fillet, skinned
a little mild-tasting extra virgin olive oil
a small handful frisee
a small handful mache
coarse sea salt
freshly ground black pepper

For the pickled tomato relish

Quantity Ingredient
200ml good quality red or white wine vinegar
150g caster sugar
1 tablespoon fennel seeds
4 medium green tomatoes

For the horseradish crème fraîche

Quantity Ingredient
3 tablespoons freshly grated horseradish
180ml creme fraiche

Method

  1. Start by making the pickling liquor for the tomatoes. Put the wine vinegar, sugar and fennel seeds into a saucepan over a medium heat to dissolve the sugar. Bring to the boil, then lower the heat and simmer for a couple of minutes. Remove from the heat and set aside to cool.
  2. Meanwhile, chop the tomatoes into small, fairly even chunks and place in a bowl. Once the pickling liquor has cooled to warm, pour it over the tomatoes. Add a pinch of salt and stir well.
  3. For the horseradish crème fraîche, put the grated horseradish in a bowl and stir in the crème fraîche. Taste and add a little salt if you think it is needed.
  4. Using a very sharp, flexible knife, slice the raw salmon as finely as possible.
  5. To assemble, arrange the salmon slices on plates, drizzle with a little olive oil and season with salt. Pay particular attention to the seasoning – raw fish can be underwhelming if it is not seasoned sufficiently.
  6. Scatter the frisée and mâche over the salmon. Spoon on the tomato relish sparingly, then finish with a little horseradish crème fraîche and a light sprinkling of pepper. Serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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