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Archive of BBC Food Recipes

Rosette of salmon with sauce vierge

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the rosette of salmon, mix together all the ingredients in a small bowl.

  2. Place a chefs' ring onto a serving plate and fill the chefs' ring with the salmon mix, press down and then slide off the ring.

  3. For the sauce vierge, mix together all the ingredients in a small bowl and then spoon around the mound of salmon on the plate and serve.

Ingredients

For the rosette of salmon

  • 100g/3½oz very fresh raw salmon, skinned, finely sliced
  • ½ lemon, zest and juice
  • 2 tsp finely chopped onion
  • 1 tbsp capers, finely chopped
  • 1 tbsp finely chopped fresh chives
  • salt and freshly ground black pepper, to taste

For the sauce vierge

  • ¼ onion, finely chopped
  • 1 fresh tomato, finely chopped
  • 1 tbsp finely chopped fresh chives
  • 3 tbsp olive oil
  • 1 tsp capers, finely chopped
  • squeeze lemon juice
  • salt and freshly ground black pepper
  • 1 garlic clove, finely chopped

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Rosette of salmon with sauce vierge

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