B-well Salmon Tartare
(13 Jun 2019)

B-well Salmon Tartare

B-well Salmon Tartare 

Recipe by Josh Wiid

Serves 4

2 Smoked salmon portions, skin off and pin-boned
2 Tbsp B-well Sandwich Spread
1 tsp Parsley, chopped
1 tsp Wholegrain mustard
1 Tbsp Red onion, minced
1 tsp Capers, rinsed and chopped
1 Tbsp Gherkins, minced
1tsp Lemon Zest and juice
1 Avocado, peeled and pip out
1 Tbsp B-well Sandwich Spread
Salt and Pepper
Crispy capers & melba toast to serve

Ensure salmon is completely free of skin and bones. Carefully chop your salmon into fine pieces, roughly 1cm x 1cm in size. Place in a bowl and set aside.
Combine B-well Sandwich Spread, parsley, mustard, red onion, capers, gherkins and lemon in a bowl and mix to combine. Add salmon and fold through gently, taking care not to over-mix. Taste and adjust seasoning as required. Set aside.
To make the avo mousse, simply place the avocado, B-well Sandwich Spread and a splash of water into a blender and blitz until smooth. To ensure extra smoothness, pass through a sieve. Place in a piping bag ready to use.
Assemble the dish by plating quenelles of salmon tartare, dollops of avo mouse, and garnish with crispy capers, melba toast and micro herbs. 

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