Salmon Tartare by White Horse Oyster & Seafood Bar in Edinburgh

WHITE Horse Oyster & Seafood Bar is opening soon on the site of the oldest pub on the Royal Mile. Set up by the team behind Edinburgh institutions Chop House & Monteiths, this new restaurant promises to deliver the freshest Scottish seafood in a casual and relaxed environment.

This recipe is really easy to make, especially if you are serving more than one person because the recipe can be doubled up accordingly. It is a fresh and zingy salmon tartare that makes a light starter that will impress your guests this summer.

You can find the restaurant on Twitter @whitehorseoysterbar to 
learn more.


INGREDIENTS: Serves 1

100g skinned salmon fillet
15g avruga caviar (some for garnish)
Juice of 1/4 of a lemon
1/2 a spring onion
Sea salt
Freshly ground black pepper
Small bunch of watercress

METHOD
1 On a chopping board finely chop the spring onion and set aside.
2 For the salmon we use the freshest Scottish salmon we can source to make sure the quality is of the highest standards. If you are buying from your local fish monger ask for sushi grade salmon to ensure you are using the very best salmon. With a sharp knife carefully dice the salmon into cubes approximately 5mm wide. 
3 Next grab a medium sized bowl and add in the diced salmon, half of the avruga caviar, lemon juice and finely chopped spring onion. Gently mix together so that all the ingredients 
are thoroughly mixed. Season with freshly ground black pepper and sea salt to taste.
4 To plate, take a circular metal mould and spoon the salmon mixture into the mould gently, pressing down with the spoon so that the salmon keeps its shape once the mould is removed. Remove the mould and garnish with the remaining caviar and a small handful of watercress. Serve immediately.

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