Marinade:

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300g organic farmed salmon fillet, skinned and pin-boned

½ tbsp sea salt

½ tbsp caster sugar

1 tsp lemon zest

1 tsp dill, chopped

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Tartare:

30g shallots, finely chopped

½ tsp Dijon mustard

1 tbsp soured cream

1 tsp lemon juice

1 pinch cayenne pepper

half a cucumber, finely diced, lightly salted, frozen for 3 hours & defrosted

4 lemon segments, skin and pith removed, diced small

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To serve:

croustades shells

4 tsp crème fraîche, whipped to stiff peaks

1 pinch paprika

dill

micro greens

fish roe

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1. Place the salmon fillet on a piece of cling film large enough to wrap it completely. In a bowl, mix together the salt, sugar, lemon zest and dill and gently rub the mixture into both sides of the salmon. Seal the cling film around the seasoned salmon fillet like a parcel and chill in the fridge for 12 hours.

2. Remove the salmon from the fridge and unwrap the cling film. Lift the salmon fillet and rinse it under cold running water; pat dry with a paper towel. Dice the salmon into 3-4 mm cubes and place in a bowl. In a separate bowl, mix together the shallots, mustard, soured cream, lemon juice, cayenne pepper, dill, lemon segments and salted cucumber. Add the diced salmon. Cover the tartare mix with cling film and reserve in the fridge.

3. In croustades shells layer: creme fraiche, cucumber, salmon, micro greens and dill, fish roe.