There should be about one cup or slightly less. Season to taste mix well and keep covered in the fridge until required 3 4 tsp coriander stalks finely chopped 1 2 red onion finely chopped. Put the salmon on a flat surface and chop it finely with a knife. Put all the fish into a bowl add the dill capers mustard crème fraîche 1 tbsp lemon or olive oil and the shallot and juice. Fold it all together and season with black pepper and salt if needed.
Do not use a food processor or blender. Top with lemon zest chives and cracked black pepper. Cut the salmon into tiny cubes and finely chop the smoked salmon. To chop the smoked salmon place the whole slab of pre sliced smoked salmon on the cutting board and ignore the fact that it s pre sliced. To prepare the tartare mix the salmon in a bowl with the parsley remaining coriander stalks red onion mustard lemon juice and olive oil.
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Season with salt and pepper to taste. Season with salt and pepper to taste. You do not want to make a smooth paste. The result is a dish that is light and summery perfect for brunch or even as an appetizer. Top each radish slice with salmon a dollop of the dill sour cream and a sprig of fresh dill.
Sweet citrusy lemon zest and the fresh oniony shallots and chives are beautiful complements to the rich smokiness of the salmon. Combine sour cream and dill in a small bowl. Just slice it very thinly in one direction. Sweet citrusy lemon zest and the fresh oniony shallots and chives are beautiful complements to the rich smokiness of the salmon. Season with salt and pepper to taste.
Just slice it very thinly in one direction. Combine the smoked salmon shallot capers dill 1 teaspoon lemon zest 2 tablespoons lemon juice and 2 tablespoons extra virgin olive oil in a small bowl. Do not use a food processor or blender. Put the shallot in the lemon juice and leave to soak. There should be about one cup or slightly less.
