Loch Duart Salmon Crudo with Caper and Shallots dressing
Enjoy a refreshing Salmon Crudo topped with a tangy caper and shallot dressing, served alongside crisp cucumber slices for a light yet flavorful dish. Perfect for a fresh, elegant appetizer.
Ingredients:
- 350g Salmon fillet
- 1 Small shallot , very finely sliced
- 3 tbsp Capers
- 2 tbsp Caper juice
- 1 tsp Dijon mustard
- 2 tbsp Chives, finely chopped
- Pinch White pepper
- 2 tbsp Dill picked from the stem
- Juice of half a lemon
- 50ml Rapeseed oil
- 1/2 Cucumber
- Pinch Sea salt
Method:
- To make the dressing , chop the shallot and capers together, add that to a bowl with the chives, dijon, caper juice, lemon, white pepper and rapeseed oil as you mix to form an emulsion.
- Slice your salmon into half centimetre slices. To do this, pop it into the freezer for 10 minutes first to allow it to firm up.
- Arrange the sliced cucumber and dill on a serving plate, add the salmon on top and drizzle the sauce on top. Finish with the flaky sea salt.