This is a lovely light dish. One thing to bear in mind is that the salmon has to be very fresh to get the full effect. Marinating salmon will enhance its flavour considerably without losing the great taste of the fish. It pays to be careful when marinating the fish as, unlike red meat, it is best left for no more than one hour.
Marinated salmon with baby vine tomatoes and rocket leaves
Serves 4
Marinated tomatoes
200g baby tomatoes on the vine
4 tbsp quality olive oil
Fresh ground black pepper
1tsp Malden sea salt
Clove of garlic
Method
Pre-heat the oven to 120c/gas mark .5 and lay the tomatoes with the vines attached on a large ovenproof dish. Spoon over the olive oil and season them with a good pinch of the Malden salt and fresh ground black pepper.
Slice the clove of garlic as finely as possible and place the slices over the tomatoes. Place the dish in the oven and leave them to cook for 15 minutes so they become slightly soft and juicy.
Remove the dish of tomatoes from the oven and place aside to cool.
Salmon Tartare
250g skinless salmon fillet
1 small, finely chopped shallot
1 tsp finely chopped chervil
1 tsp finely chopped tarragon
1 tsp finely chopped parsley
2 tsp chopped gherkin
1 tsp lemon juice
1 hard boiled egg
2 tbsp creme fraiche
Maldon sea salt
White pepper
Dressing
60 ml good quality olive oil
1 tbsp white wine vinegar
½ tsp Dijon mustard
200g rocket leaves
Cut the salmon into an fine, even dice and place in a bowl. Add the chopped herbs, gherkin and finely chopped shallot and lemon juice to the salmon and mix together.
Pass the boiled egg through a fine metal sieve and add to the salmon along with the creme fraiche.
In a separate bowl make the dressing by mixing together the olive oil white wine vinegar and Dijon mustard, taste and add one or two teaspoons of water if required. Season with a little crushed Maldon salt and white pepper.
Serving
Place a couple of spoonfuls of the marinated salmon in the centre of the plate.
Dress the rocket leaves with a little of the dressing.
Place some of the vine tomatoes on top of the salmon, and then add a little of the dressed rocket leaves.
Pour a little of the dressing around the salmon and serve immediately.
Wine:
This rose is packed full of the flavour of wild raspberries and strawberries and has a very round texture.
Tavel Prieure de Montezargues (L'Art du Vin, £13)
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