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
-
For the rosette of salmon, mix together all the ingredients in a small bowl.
-
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.
-
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
This link may stop to work if/when the BBC removes the recipes