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Salmon Tartar with Tomato Chutney

For the tomato chutney:

  • 2 punnets cherry tomatoes, cut in half
  • 3 shallots, chopped
  • 1 chopped red chilli
  • 2 Tbs red wine vinegar
  • 1 Tbs spoon sugar
  • 2 cloves chopped garlic
  • Olive oil
  1. Place all the tomato chutney ingredients into a pot, then simmer gently until thick and a jam-like consistency.

  2. Gently mix together salmon, crème fraiche, shallot, chives, lime juice and zest.

  3. Arrange on a plate, then top with coriander cress and a drizzle of olive oil.

  4. Serve the salmon tartar with the tomato chutney. 

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