This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Rosette of salmon with sauce vierge

Unfortunately we are unable to add this recipe to your favourites, please try again later.


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