Max Beesley’s salmon tartare Recipe | 4Food

Gordon Ramsay recipes Max Beesley’s salmon tartare recipe

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Date Published:: 16/01/2008

A decadent treat for one - a classic salmon tartare from Max Beesley

Gordon challenged Max Beesley to cook one of his favourite dishes on Gordon Ramsay: Cookalong Live. Max chose salmon tartare.

Serves 1

Ingredients

200g Scottish smoked salmon, chopped
1 yellow pepper, finely diced
1 red pepper, finely diced
½ banana shallot, finely diced
1 plum tomato, finely diced
Small bunch dill, chopped
½ cucumber, peeled & de-seeded

For the homemade mayonnaise

2 free-range egg yolks
1 tsp Dijon mustard
200 ml groundnut oil
1-2 tsp white wine vinegar
1 tbsp crème fraiche
30g caviar
Sea salt and freshly ground black pepper

Method: How to make Max's salmon tartare

For the mayonnaise

1. To make the mayonnaise, whisk together the egg yolks and mustard.

2. Gradually whisk in the oil pouring in a light, steady stream until it is fully incorporated and the mixture has thickened. Whisk in the white wine vinegar and season to taste with salt and pepper.

For the salmon tartare

1. In a small bowl mix together the salmon, peppers, shallot, tomato and dill.

2. Finely dice half of the cucumber and add to the salmon mixture.

3. Add the mayonnaise and one tablespoon of crème fraiche to the salmon and gently stir through.

4. Place a high-sided chef's ring on a plate and spoon in the mixture. Chill for up to ten minutes.

5. Thinly slice the remaining cucumber and place around the plate, remove the ring and top the tartare with a quenelle of crème fraiche and a little extra caviar.

6. Serve with toast

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