HOT SMOKED SALMON AND PRAWN TARTARE

This recipe was born purely out of laziness. I couldn’t be bothered to go to the butcher. Steak tartare is something special, and it deserves a fresh, high-quality cut, not just any supermarket steak. But I still wanted to make my BF feel spoiled, so... let me introduce My Hot Smoked Salmon & Prawn Tartare. It’s true lazy bistro realness. It looks fancy A.F. but is ridiculously easy to make. If you want to treat someone or your pals to a little bougie deliciousness, save this recipe for Valentine’s Day. 

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HOT SMOKED SALMON AND PRAWN TARTARE

MAKES 2 // MADE IN 25 MINS /EASY// PESCI

Ingredients

• 150g large cooked black tiger prawns, finely chopped

• 180g (2 fillets) honey-roasted hot smoked salmon, flaked

• 2 medium gherkins, finely diced

• half a echalion shallot, finely diced

• 3 tbsp creme fraîche

• 1 tsp wholegrain mustard

• 1 tbsp fresh dill, finely chopped

• Tabasco, to taste

• Worcestershire sauce, to taste

• 2 ripe avocados, skin and stone removed

• Juice of 2 limes

• half a bunch chives, finely chopped

• 1 large organic egg yolk (I used Burford Browns )

• 80g crinkled crisps (I used Tyrrells Furrows Sea Salted)

• Salt, to taste

Method

1.  In a bowl, combine the chopped prawns and flaked smoked salmon. Add the creme fraiche, mustard, shallot, gherkins, and dill. Season with salt, then add Tabasco and Worcestershire sauce to taste. Adjust the spice level to your preference. Mix well, then chill in the fridge until ready to serve.

2. On a chopping board, mash the avocados until smooth. Mix in the lime juice and season with salt. Using a knife, bring everything together before transferring the guacamole into a piping bag. Alternatively, use a spoon.

3. Pipe or spoon the guacamole along the walls and bottom of two ice cream dishes or martini glasses, filling just below the rim. Spoon the seafood tartare on top, shaping it into a slight dome.

4.  Create a small well in the centre of the tartare and sprinkle chopped chives around it. Carefully place the egg yolk in the centre. Serve immediately with crinkled crisps for dipping.