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Salmon tartare with anchovy mayo and quail scotch egg

For the ultimate dinner party starter, top this salmon tartare with caviar and foraged wild garlic flowers
Salmon tartare

George Marsh, exec chef at Electric Pub Company in Dorset, shares his recipe for salmon tartare with anchovy mayo and quail scotch egg

electricpubs.co.uk

Serves    4

For the anchovy mayo:

  • Good quality mayonnaise 4 tsp
  • Fresh anchovy fillets 1½, finely chopped

For the salmon tartare:

  • Salmon fillet 80g, skinned and boned
  • Rock salt
  • Cucumber ⅓, peeled, cored and finely diced
  • Tomatoes 2, deseeded and finely diced
  • Banana shallot 1, peeled and finely diced
  • Chives 4 tsp, finely chopped
  • Lilliput capers 4 tsp, finely chopped
  • Salt and pepper to season
  • Lemon to taste

For the quail scotch eggs:

  • Quail eggs 4
  • Smoked salmon 80g, finely chopped
  • Plain flour for dusting
  • Egg 1, beaten
  • Panko breadcrumbs for coating

For the croutons:

  • Focaccia 2 slices, cut into large croutons
  • Fresh thyme leaves a pinch, chopped
  • Olive oil 

To serve (optional):

  • Salmon caviar
  • Soft herbs
  • Wild garlic flowers
  1. For the anchovy mayo: put all of the ingredients in a bowl and combine.
  2. For the salmon tartare: lightly salt the salmon with rock salt and leave to cure in the fridge for 24 hours.
  3. Remove the salmon from the fridge and wash off the salt with cold water. Pat it dry, finely dice and combine with the remaining tartare ingredients. Stir in 4 tsp of the anchovy mayo and set aside.
  4. For the quail scotch eggs: boil the quail eggs for 2 minutes and 20 seconds, then refresh in iced water. Once cool, carefully peel the eggs and set aside.
  5. To assemble, place ¼ of the smoked salmon in the palm of your hand. Place a quail egg in the centre and mould the smoked salmon around it to make a sphere.
  6. Roll the salmon sphere in a little flour, dip into the beaten egg and then coat in panko breadcrumbs. Repeat the process for the remaining eggs. Deep fry in oil until golden brown.
  7. For the croutons: preheat the oven to 160ºC / gas 3. Put the focaccia pieces on a baking tray, drizzle with olive oil and sprinkle with the thyme. Bake in the oven until golden brown.
  8. To serve: using a 7cm ring mould, place ¼ of the tartare mixture in the centre of each plate. Gently remove the ring mould.
  9. Place a crouton on top of the tartare, then place a scotch egg on top. If using, garnish with salmon caviar, soft herbs and wild garlic flowers (when in season).

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You will need

For the anchovy mayo:

  • Good quality mayonnaise 4 tsp
  • Fresh anchovy fillets 1½, finely chopped

For the salmon tartare:

  • Salmon fillet 80g, skinned and boned
  • Rock salt
  • Cucumber ⅓, peeled, cored and finely diced
  • Tomatoes 2, deseeded and finely diced
  • Banana shallot 1, peeled and finely diced
  • Chives 4 tsp, finely chopped
  • Lilliput capers 4 tsp, finely chopped
  • Salt and pepper to season
  • Lemon to taste

For the quail scotch eggs:

  • Quail eggs 4
  • Smoked salmon 80g, finely chopped
  • Plain flour for dusting
  • Egg 1, beaten
  • Panko breadcrumbs for coating

For the croutons:

  • Focaccia 2 slices, cut into large croutons
  • Fresh thyme leaves a pinch, chopped
  • Olive oil 

To serve (optional):

  • Salmon caviar
  • Soft herbs
  • Wild garlic flowers

Method

  1. For the anchovy mayo: put all of the ingredients in a bowl and combine.
  2. For the salmon tartare: lightly salt the salmon with rock salt and leave to cure in the fridge for 24 hours.
  3. Remove the salmon from the fridge and wash off the salt with cold water. Pat it dry, finely dice and combine with the remaining tartare ingredients. Stir in 4 tsp of the anchovy mayo and set aside.
  4. For the quail scotch eggs: boil the quail eggs for 2 minutes and 20 seconds, then refresh in iced water. Once cool, carefully peel the eggs and set aside.
  5. To assemble, place ¼ of the smoked salmon in the palm of your hand. Place a quail egg in the centre and mould the smoked salmon around it to make a sphere.
  6. Roll the salmon sphere in a little flour, dip into the beaten egg and then coat in panko breadcrumbs. Repeat the process for the remaining eggs. Deep fry in oil until golden brown.
  7. For the croutons: preheat the oven to 160ºC / gas 3. Put the focaccia pieces on a baking tray, drizzle with olive oil and sprinkle with the thyme. Bake in the oven until golden brown.
  8. To serve: using a 7cm ring mould, place ¼ of the tartare mixture in the centre of each plate. Gently remove the ring mould.
  9. Place a crouton on top of the tartare, then place a scotch egg on top. If using, garnish with salmon caviar, soft herbs and wild garlic flowers (when in season).
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For the anchovy mayo:

  • Good quality mayonnaise 4 tsp
  • Fresh anchovy fillets 1½, finely chopped

For the salmon tartare:

  • Salmon fillet 80g, skinned and boned
  • Rock salt
  • Cucumber ⅓, peeled, cored and finely diced
  • Tomatoes 2, deseeded and finely diced
  • Banana shallot 1, peeled and finely diced
  • Chives 4 tsp, finely chopped
  • Lilliput capers 4 tsp, finely chopped
  • Salt and pepper to season
  • Lemon to taste

For the quail scotch eggs:

  • Quail eggs 4
  • Smoked salmon 80g, finely chopped
  • Plain flour for dusting
  • Egg 1, beaten
  • Panko breadcrumbs for coating

For the croutons:

  • Focaccia 2 slices, cut into large croutons
  • Fresh thyme leaves a pinch, chopped
  • Olive oil 

To serve (optional):

  • Salmon caviar
  • Soft herbs
  • Wild garlic flowers
  1. For the anchovy mayo: put all of the ingredients in a bowl and combine.
  2. For the salmon tartare: lightly salt the salmon with rock salt and leave to cure in the fridge for 24 hours.
  3. Remove the salmon from the fridge and wash off the salt with cold water. Pat it dry, finely dice and combine with the remaining tartare ingredients. Stir in 4 tsp of the anchovy mayo and set aside.
  4. For the quail scotch eggs: boil the quail eggs for 2 minutes and 20 seconds, then refresh in iced water. Once cool, carefully peel the eggs and set aside.
  5. To assemble, place ¼ of the smoked salmon in the palm of your hand. Place a quail egg in the centre and mould the smoked salmon around it to make a sphere.
  6. Roll the salmon sphere in a little flour, dip into the beaten egg and then coat in panko breadcrumbs. Repeat the process for the remaining eggs. Deep fry in oil until golden brown.
  7. For the croutons: preheat the oven to 160ºC / gas 3. Put the focaccia pieces on a baking tray, drizzle with olive oil and sprinkle with the thyme. Bake in the oven until golden brown.
  8. To serve: using a 7cm ring mould, place ¼ of the tartare mixture in the centre of each plate. Gently remove the ring mould.
  9. Place a crouton on top of the tartare, then place a scotch egg on top. If using, garnish with salmon caviar, soft herbs and wild garlic flowers (when in season).

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