A starter I love. Even good for a full meal. Or start off with the tartare and finish off with a light fish soup. The fresh salmon can be replaced by any other white fish. For those that don’t eat raw salmon, smoked salmon can be an option.
*Order some fresh salmon from you fishmonger, telling him it is for tartare…having pride in his knowledge and job, he’ll see to you getting the best quality fish; cleaned, bones and skin removed. Wrap in clingfilm and leave in the freezer to get to a softly frozen stage. Remove, cut into small dice and transfer to a mixing bowl. Add a drop or two lemon juice(not too much or else the fish will”cook” and lose its bright colour), olive oil and freshly milled pepper to the salmon, mix ightly with a fork, cover and leave to marinate in the fridge for at least 30 minutes.
*In the meantime, chop some red onion finely and a handful of fresh dill. Cut a lemon into small wedges. Toast some dark ry bread, and cut into small triangles.
*Serving: Serve the salmon along with the chopped onion, dill, lemon wedges, a dollop of créme frâiche and the rye toasts in small bowls on individual plates. Serve extra fleur de sel or maldon salt and freshly crushed black pepper on the side.
A very old salad. Now with maybe a face lift in the shape of a tomato vinaigrette. This was a favourite little salad in our home right after my marriage. And at that stage and age it was delicious with a liberal drizzling of tomato sauce, better known as ketchup, bought straight from the supermarket shelf, instead of a fancy vinaigrette. I don’t like tomato in a green salad, the two don’t marry well for me. But this is an exception. Maybe because it isn’t really a green salad. Or maybe it is the way it is served. Or maybe I’m only fooled by the play on words. That is what we do nowadays. A salad in the seventies would mean chopped tomatoes and green leaves with onion rings and a dressing of vinegar and sugar. Now we are still not french and call our dressings vinaigrettes. Now we eat an “avocado salad with bacon topping”, Or “tomato salad with a drizzling of lemon juice”. A “green salad with roasted almonds”, “mesclun with truffle shavings”. So, do we still eat ketchup on our avocado salad…of course we do…in the secrecy of our kitchen!
A tip to try: Never put tomatoes in the fridge, even in summer. Keep them in a cool place. The cold kills all flavour. To revive some of its flavour, leave for a few minutes in water…like salad, like carrots, like all vegetables in fact.
…old things become new…