I love using thin slices of cucumber as a base for starters and finger food. This is an easy recipe to bring together and should be served as soon as you have finished preparing it.
– 200g (1/2 lb) cold smoked Salmon diced into small cubes
– 6 ounces salmon skin removed
– 3 sprigs tarragon
– 2 Spring Onions (Scallions) thinly sliced
– Zest of ½ Lemon
– 1 Avocado diced into small cubes
– Extra Virgin Olive Oil
– Flaky Sea Salt & Freshly Ground Pepper
– 1 cucumber sliced into thin rings
Place the salmon in the freezer for about 15 minutes while you prep the rest of the ingredients. The fish will be much easier to cut if it is very cold.
Remove the tarragon leaves from stem and smash into a paste using mortar and pestle or a mini food processor.
Combine with about 1 tblspn olive oil and reserve.
Dice the chilled salmon in ¼ inch or smaller cubes. Combine with sliced spring onions (scallions) and lemon zest in a small bowl. Dress with about a ½ tspn of olive oil, sea salt and pepper, to taste.
Spoon Salmon Tartare on top of cucumber rounds, then top with a little chopped avocado with chives on top to garnish.
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist; author of The New Zealand Gluten-Free Cookbook, Published by Penguin New Zealand. For more info on Jimmy, visit his Facebook page.