Salmon Tartare with cucumber from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Name: Salmon Tartare with cucumber from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Ingredients: 1 tablespoon fresh lemon juice; 2 tablespoons finely chopped fresh dill; Crostini, for serving; Freshly ground pepper; ¼ cup (11 g) finely chopped fresh chives; 6 small cornichons, finely chopped; 1 small shallot, minced; 1 cup (140 g) finely diced English cucumber; 8 ounces (225 g) hot-smoked salmon fillet, skinned and finely chopped; ½ cup (120 ml) crème fraîche; Fine sea salt; 8 ounces (225 g) sushi-quality salmon fillet, skin and pin bones removed, finely chopped

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This recipe, which combines both raw and hot-smoked salmon, is a refreshing and delicious way to enjoy raw fish. Make sure to use the freshest fish you can find

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Ingredients

1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh dill
Crostini, for serving
Freshly ground pepper
¼ cup (11 g) finely chopped fresh chives
6 small cornichons, finely chopped
1 small shallot, minced
1 cup (140 g) finely diced English cucumber
8 ounces (225 g) hot-smoked salmon fillet, skinned and finely chopped
½ cup (120 ml) crème fraîche
Fine sea salt
8 ounces (225 g) sushi-quality salmon fillet, skin and pin bones removed, finely chopped