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By top chef RICHIE WILSON Executive Chef at Berkeley Court Hotel on Classic Hits 4FM Cook With Harvey
- 1 Lemon Juice
- 1 Finely diced Shallot
- 1 dash Tabasco
- 1 dash Worchester
- 20g Chopped Coriander
- 20g Chopped Chives
- 100ml Avonmore Sour Cream
- 10g Salmon eggs
- 1ea Cucumber
- 100ml Soy Sauce
Skin and remove any bones from the salmon. Cut the salmon fillet into very fine dice.
In a bowl, place the salmon and all the remaining ingredients. Turn all the ingredients together and season well. At this point taste the tar tar and add lemon juice or Tabasco to taste.
To Serve the Tar Tar, Fill a ring mould in the centre of the plate. Top the ring with a layer of sour cream and remove the ring. You can cut the cucumber into long strips or use a small scoop to create tiny balls of cucumber. Allow the cucumber so sit in the soy for just a few minutes before straining and arranging on the plate along side the tar tar. Arrange the salmon eggs between the cucumber and garnish with a little fresh pea shoots or fresh herbs.