A delectable starter of smoked and raw salmon topped off with the saltiness of caviar and a zing of lime
Gordon challenged Max Beesley to cook one his favourite recipes as part of Gordon Ramsay: Cookalong Live. Max chose salmon tartare, so Gordon came up with this delectable starter
Makes approximately 10 canapés
1. Dice the smoked & raw salmon and mix together with the capers.
2. Add the crème fraiche, two teaspoons of caviar and the chervil.
3. Finally mix in the zest of the lime and the juice of half and season to taste with a little salt and pepper.
4. Use a dessert spoon to make little quenelles of the salmon tartare and spoon each one into a leaf of the lettuce - you’ll need approximately 10 leaves for this mixture.
5. Arrange on a serving plate and garnish with a little extra caviar.
The best of British cooking from Hugh Fearnley-Whittingstall
.jpg)
Recreate all your favourite F Word dishes.jpg)
.jpg)