How to prepare Marc Murphy's salmon tartare

Marc Murphy’s Salmon Tartare recipe

Method:

First, put the salmon in the freezer for an hour to makes it easier to handle. Once it has firmed up, cut it into small dices and put in a bowl. Cover with Olive Oil and the juice of half a lemon.
Keep in the fridge until ready to serve.
Slice the baguette and toast in a frying pan with a few drops of Olive Oil, then set aside to cool.
To serve, make a swirl on the plate with a very thin coating of Dijon mustard and pile on top of it the salmon, some finely-sliced red onion, a few sprigs of parsley, some very finely diced preserved lemon and a sprinkling of sea salt flakes.

We recommend you make your own preserved lemon. It is an amazing ingredient that will liven up all kinds of dishes made with meat, fish, poultry, etc.

It’s so easy to make. Simply wash and quarter two lemons. Place them on a flat plate and sprinkle with 2 tablespoons of white sugar and 1 tablespoon of coarse salt. Cover with cling film and leave for 24 hours.

The next day, put the lemons in a jar with a tight-fitting lid, add 4 cloves, ‘spearing’ them into the lemon skins. Cover with Extra Virgin Olive Oil. Leave for at least 20 days before eating and keep in a dark place.

And now this delicious Salmon Tartare is ready to enjoy!

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