Salmon Caviar and Cucumber

Delicate, refined, and bursting with fresh flavour, this Salmon Caviar and Cucumber dish is a masterclass in elegance and balance. Wild Tasmanian salmon tartare is elevated with the richness of beurre noisette capers, silky crème fraîche, and the briny pop of caviar. Thin ribbons of raw and pickled cucumber add crunch and brightness, while a chilled cucumber consommé on the side offers a refreshing, palate-cleansing finish. Garnished with edible flowers, this plate is perfect for entertaining or as a luxurious starter that celebrates the best of land and sea.

Ingredients

Cucumber Consommé:

• ½  Whole cucumber
• ½ Lime juiced
• Salt and pepper to taste

Pickled Cucumber:

• ¼ Cucumber peeled, into ribbons
• 3 Tbsp Pickling liquid (see other recipes)

Bournoisete Capers:

• 100g Capers Surfine, drained
• 50g Butter, salted
• 1 Tbsp Lemon juiced

For the Tartar:

• 200g Wild Tasmanian Salmon, fillet
• 3 Tbsp Bouniroste capers
• 5g Caviar
• 2 ribbons pickled Cucumber
• 2 ribbons raw cucumber
• 1 Tsp organic Creme Fraiche
• Cucumber flowers, to garnish
• Viola Flowers, to garnish

Method:

Cucumber Consommé:

• Juice the cucumber in your juicer, whole with skin on.
• Add your half a juiced lime to the liquid and store in the fridge until needed. Use on the day of making for it to taste at its best.

Bournoisete Capers:

• Heat your pan over a medium heat, add your butter and then add your capers. Sautee them for about 3 minutes making sure you keep the capers moving every half a minute. Just before you take them off add a squeeze of lemon to the butter and cook out for about 30 seconds.
• Once done take them off the stove and drain on a cloth.

For the Tartar:

• Add your Salmon to the bowl, then dot your lemon creme fraiche around it.
• Add your two different types of cucumber ribbons to the plate next followed by capers, caviar and flowers.
• Serve with the cucumber Consommé on the side.