Want to impress at dinner time? Of course you do! Thomas Haughton shows how to re-imagine Salmon as an ingredient with this recipe.



  • 100 g very fresh salmon (skin and brown meat removed)
  • 1 shallot (finely diced)
  • 1 tsp capers (chopped)
  • 1 tblsp chopped chive, chervil and flat parsley
  • 1/4 lemon zested (not juice)
  • pinch cayenne pepper
  • seasoning
  • olive oil
  • 1 egg yolk (pasteurised)
  • 1 tsp egg white (pasteurised)


To garnish:

  1. 4 boiled quail eggs, approx 2.5 mins in boiling water.
  2. Little frisee and herb salad and baguette sliced wafter thin, cooked in oven with a little olive oil. Should be crisp.

To make the Tartare:

  1. Finely dice the salmon, place in bowl and dice shallot, capers, herbs and lemon zest (not juice, this will start to cook the salmon).
  2. Egg olive oil and seasoning mixed together (should have a loose soft texture).
  3. Check seasoning and add a little more if required.