Salmon tartare with apple, dill & gherkins

• caraway seeds1 tsp tsp
• top quality, fresh salmon700g g
• smoked salmon↗150g g

  (unsliced)

• shallots↗50g g

  peeled

• small bunch dill↗
• gherkins75g jar cocktail g

  drained

• Granny Smith apple↗1
• sea salt↗flaky

  flaky

• lemon↗1

  juiced

• horseradish sauce↗100g g
• extra virgin olive oil↗100ml ml
• crème fraîche↗100g g
• celery↗1 head of

  cut into pieces, and rye crackers, to serve

Step-by-step instructions

1. 1

   Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.

2. 2

   Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.