Salmon Tartar with Crushed Peas and Crab

Cook time 20 minutes
Servings 2


4 slices brioche, crust removed (or sour dough)
1 blue swimmer crab (cooked and meat picked)
200ml olive oil, plus extra
1 ½ tbsp red wine vinegar
1 fresh salmon fillet portion (about 180g), skin removed
1 tbsp baby capers, rinsed, drained and finely chopped
1 French shallot, finely chopped
½ lemon, rind and juice
1 handful of baby peas, blanched
Micro coriander (if possible)
2 tbs whole egg mayonnaise

Dill vinaigrette:
¼ cup coarsely chopped dill
1 tsp sugar
½ lemon, juiced 
1 tsp red wine vinegar
¼ cup olive oil

Salmon Tartar with Crushed Peas and Crab


Preheat grill to high. Cut brioche and place on oven tray and drizzle with oil. Grill until golden on both sides. Set aside.

Bring a large saucepan of water to the boil over high heat. Add the asparagus and peas and blanch for 3 minutes. Drain and cool in a bowl of iced water.

In a boil add 1 tbs of mayonnaise with the crab meat and set aside until serving.

For dill vinaigrette, combine ingredients in a mortar and pestle, pound to combine, season to taste.

Dice salmon into 1cm cubes; combine with capers, ½ tbsp vinegar, eshallot, lemon rind and juice. Season to taste.

To serve, place salmon mixture in a ring mould, top with 1 tbsp of crab meat and mayonnaise. Combine the cooled peas and asparagus and some of the dill vinaigrette. Place around the salmon and serve with some crust brioche.