Rosette of salmon with sauce vierge


For the rosette of salmon
  • 100g/3½oz very fresh raw salmon, skinned, finely sliced

  • ½ lemon, zest and juice

  • 2 tsp finely chopped onion

  • 1 tbsp capers, finely chopped

  • 1 tbsp finely chopped fresh chives

  • salt and freshly ground black pepper, to taste

For the sauce vierge

Preparation method

  1. For the rosette of salmon, mix together all the ingredients in a small bowl.

  2. Place a chefs' ring onto a serving plate and fill the chefs' ring with the salmon mix, press down and then slide off the ring.

  3. For the sauce vierge, mix together all the ingredients in a small bowl and then spoon around the mound of salmon on the plate and serve.

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