250g smoked salmon, finely chopped
½ red onion, finely chopped
2 tsp capers
2 tsp olive oil
½ lemon, juice only
freshly ground black pepper
2 tbsp sour cream
1 tsp chopped fresh dill
fresh dill sprigs to garnish
lemon wedges to garnish
Toasted sourdough or melba toast to serve (optional)
- In a small bowl, combine the smoked salmon, red onion, olive oil and lemon juice and mix thoroughly. Squeeze the excess liquid from the capers, finely chop them and add them to the mixture. Season with freshly ground black pepper to taste.
- Combine the sour cream and dill in a small bowl and mix thoroughly.
- Place a small chef’s ring / pastry cutter in the centre of the first plate and fill the ring with the smoked salmon mixture, gently pushing the mixture down and levelling it with the back of a spoon. Carefully remove the chef’s ring. Place a teaspoonful of sour cream on top of the smoked salmon tartare. Continue with the other plates.
- Garnish with fresh dill sprigs and lemon wedges. Serve with toasted sourdough or melba toast (optional).