Salmon tartare | Marine Stewardship Council

Ingredients

• 400g (14 oz) sushi-grade salmon fillet, skinned
• 100g (4 oz) thinly sliced smoked salmon
• 1 large clove garlic, very finely chopped
• 3 shallots, peeled, very finely chopped
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon salt
• 12 turns of the black pepper mill
• 1 pinch of cayenne pepper
• A few drops of Worcestershire sauce
• 24-32 sprigs of lambs lettuce
• Extra virgin olive oil
• Balsamic vinegar
• Coarse sea salt
• Coarsely ground black pepper