Recipe Ora Salmon Tartare & End of Summer’s Tomatoes, Lemon & Yoghurt Sauce, Flowerdale Farm

Ingredients

• 350 grams Ora Salmon, pin boned
• 200 grams Organic sun ripened tomatoes, peeled
• 1 teaspoon(s) Finely chopped chives
• 0.25 teaspoon(s) Smoked paprika
• 1 pinch(es) Cayenne pepper
• 1 pinch(es) White pepper
• 0.25 teaspoon(s) Salt flakes (for the tartare)
• 3 drop(s) Tabasco
• 4 Organic egg yolks
• 100 mL Olive oil (for confit yolks)
• 20 mL Lemon juice
• 50 grams Plain yoghurt
• 50 mL Olive oil (for dressing)
• 1 pinch(es) Salt (for dressing)
• 1 teaspoon(s) Honey
• 1 Punnet Flowerdale Farm Red Vein Sorrel Foliette
• 1 Pot Flowerdale Farm Microgreen Celery
• 1 Pot Flowerdale Farm Microgreen Mustard
• 1 Punnet Flowerdale Farm Garlic Flowers
• 1 Pot Flowerdale Farm Microgreen Purple Cabbage
• 1 Punnet of Flowerdale Farm Lovage