Title: Tartare of Fresh And Smoked Salmon with Pickled Cucumber
Categories: New, Superchefs
Yield: 1 servings

----------------------------FOR THE TARTARE MIX----------------------------
150 g Fresh salmon fillet; (5oz)
25 g Shallots; (1oz)
2 ts Dill
2 ts Chives
1 tb Lemon juice
2 ts Worcester sauce
2 ts Capers

------------------------FOR THE SMOKED SALMON TOPPIN------------------------
50 g Smoked salmon; (2oz)
100 g Creme fraiche; (3 1/2oz)
2 ts Dill
2 ts Chives

--------------------------FOR THE PICKLED CUCUMBER--------------------------
150 g Cucumber; (5oz)
1 tb White wine vinegar
1 tb Water
50 g Caster sugar; (2oz)
2 ts Pickling spice
***FOR THE HERB AND TRUFFLE
-WATER
; DRESSING***
25 ml Extra virgin olive oil; (1fl
-oz)
1 tb White wine vinegar
1 tb Water
1 ts Shallots
1 ts Fennel
1 ts Parsley
1 ts Tarragon
1 ts Dill
1 ts Basil
1 ts Chervil
1/2 ts White peppercorns
1 Clove garlic
1 Star anise
1/2 ts Caster sugar
1 ts Truffle oil

To make the tartare mix, finely dice the shallots, dill, chives and salmon
and bind with the lemon juice, worcester sauce and capers. Season to taste.

For the smoked salmon topping, dice the smoked salmon, dill and chives and
mix into the creme fraiche. Season to taste.

To pickle the cucumber, mix the vinegar, pickling spice, caster sugar and
water. Peel the cucumber into ribbons and marinate in the liquid.

To make the herb dressing, boil the shallots, garlic, fennel, star anise,
cloves, white wine vinegar, white pepper, water, sugar and salt, then add
the herbs. Remove from the heat and leave to cool and pass through a sieve,
then add the olive and truffle oils.

To dress the dish, place the tartare mix in a cutter, top with the smoked
salmon topping. Dress with the herbs and truffle water dressing, then
garnish with the pickled cucumber.

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