Salmon Tartare Salad on Rye
1 T good-quality mayonnaise
Zest and juice of 1 small lemon
1 tomato, seeds removed, finely chopped
¼ C finely chopped chives
2 C frisee (curly endive) or baby salad leaves
350-400g piece sashimi salmon, cut into small cubes
8 small slices light rye bread, lightly toasted
Salt & pepper
- Combine mayonnaise, lemon zest and juice in a large bowl and season to taste with sea salt and freshly ground black pepper.
- Add the tomato, chives and frisee. Just before serving, add the salmon and toss well to combine. Adjust seasoning, if necessary, then serve immediately on toast, sprinkled with extra pepper if desired.
Recipe adapted from taste.com.au
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