Simple Salmon Tartare

I'm a salmon lover. I grew up in east London and the bagel shop was always, and still is, a favourite when I'm back in the UK. Raw fish (like raw meat) used to be a more questionable choice in days gone by, but it's now more commonplace as the Brits have learned to embrace their inner European. Ahem!

But to those who have questioned the idea of raw salmon, I remind them of that classic salmon bagel and the response is usually a 'yeah, I guess…'. Anyway. I'm not here to convince, just to share. This one has certainly become a very regular kitchen creation. Simple to make and amazing to eat. Almost no cooking involved and 30 minutes from start to plate. It's really about the quality of the ingredients and keeping things simple. Enjoy.

Ingredients

• Fresh high-grade salmon
• Burrata
• Avocado
• Baguette
• Red onion

Preparation

• With a sharpened knife (you don't want salmon paste), cube the salmon into 5mm–10mm pieces and drop into a small bowl.
• Finely dice the red onion and add to the salmon.
• Mix soy sauce, sesame oil, wasabi and sesame seeds in a small glass jar and give it a really good shake before pouring over the salmon and giving it a good stir. Put the salmon in the fridge.
• Cut the baguette into thin slices and drizzle each side with olive oil before lightly toasting under a grill.
• Cut the avocado in half, remove the stone and the skin, then slice half the avocado into thin strips to be fanned and placed on the plate.
• Halve the burrata and drizzle a little honey over the cheese.
• Remove the fish from the fridge and use a ring mold (if you have one) to present the salmon on the plate. Arrange the other bits and tuck in.