This wild salmon is caught in the Bothnian Bay in the northern part of the Baltic Sea. It is known as ‘Baltic blonde’ because of its very pale pink colour that it gets from a steady natural diet of small light-coloured fish and which is its hallmark of quality with its unique taste and fondant texture. Because it was allowed to develop its taste and texture in a natural environment, the salmon is lean and full of flavour as well as highly nutritious.
We have taken the classic salmon tartare with capers, lemon, chives and shallots to a totally different level by using the exquisite and incomparable cold smoked wild salmon. Fresh and delicious, this is your perfect starter or aperitif and can be prepared well in advance.
Ingredients for the tartare
- 150 g wild salmon, finely diced
- 1 tbsp capers
- 1 tsp olive oil
- 1 tsp chopped chives
- 1 tsp chopped shallots
- 1 tsp lemon juice
- 1/2 tsp white pepper
- 1 tsp salt
- Mix salmon in medium bowl with olive oil, lemon juice, chopped chives, white pepper and salt.
- Refrigerate for at least an hour.
- When ready to serve, use a ring mold to form the individual tartares. Top each one with the chopped shallots and capers, add a side of toasted rustic bread.