- 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
PreparationPlace all the tomato chutney ingredients into a pot, then simmer gently until thick and a jam-like consistency.
Gently mix together salmon, crème fraiche, shallot, chives, lime juice and zest.
Arrange on a plate, then top with coriander cress and a drizzle of olive oil.
Serve the salmon tartar with the tomato chutney.