Loch Duart Salmon Crudo with Caper and Shallots dressing

Prep time:

15 mins.

Cook time:

No cooking required

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:

  1. 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.
  2. 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.
  3. 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.
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