Salmon Tartare, Crème Fraîche and Garlic Bread
Serves 2
“When you have invited a few friends over and don’t have much time, this is an easily prepared starter which doesn’t take too much time and looks fresh and beautiful,” says Chef Roland.
Ingredients
250 g fresh salmon, deboned
30 g white onions
5 g dill
salt & pepper
1 tablespoon olive oil
Vinaigrette
50 ml Balsamic vinegar
100 ml olive oil
3 tablespoons water
salt & pepper
sugar
Garnish
60 g baby salad mix
4 cocktail tomatoes
100 ml Crème Fraîche
50 g mayonnaise
2 or 3 spinach leaves
1 lemon
2 slices of white bread
1 clove garlic
4 tablespoons olive oil
salt & pepper
sugar
Method
Salmon Tartare
Chop the salmon, onions and dill into very fine cubes. Place all the ingredients into a bowl. Add the olive oil, salt and pepper, and mix together. Cover the bowl with plastic wrap and leave to marinate for 30 minutes at room temperature.
Vinaigrette
Mix all the ingredients together with a hand blender until you have a smooth liquid. Add salt, pepper and sugar to taste.
Crème Fraîche
Mix the crème fraîche, mayonnaise and lemon juice together and season to taste.
Crouton & Spinach Leaves
Take the slice of white bread and roll it out thinly with a rolling pin. Remove the crust and then you can cut the bread into any form you wish (for example, a large square or a large triangle). Place a pan on the stove at medium heat. Add 1 tablespoon olive oil and the garlic and heat till hot. Place the bread into the pan and fry till golden brown on both sides. Remove from the pan and drain on paper towel. Season with salt and pepper and allow to cool. Place washed and dried spinach leaves into the same pan. Fry on both sides until they become stiff (approximately 30 seconds).
To Plate
Press the salmon tartare into a metal ring until it takes shape. Place it in the centre of the plate and remove the ring. Marinate your washed and dried baby salad leaves and place on top of the salmon tartare. Place the crouton on top, as well as marinated cocktail tomatoes and fried spinach leaves. Gently drizzle the crème fraîche mayonnaise over the top. Place a few drops of extra virgin olive oil around the plate.
Tip
Salmon is available throughout the year, however, should you prefer to use a local fish, then replace it with salmon trout which is lighter and not as oily as salmon.
Wine Pairing
“This dish cries for a fresh, crisp Sauvignon Blanc,” says Grande Roche Hotel and Bosman’s Restaurant sommelier Tobias Brauweiller. “Not too much fruit, not too much power. The best choice is to pair a Sauvignon Blanc from a so-called ‘cooler site’ like Cape Agulhas or Elim where you find fresh acidity and salty, sometimes smoky minerality to enhance the sea flavours of the salmon. If you don’t want to miss the fruity aspect, stick to regions like Darling or Durbanville to combine lean minerality and a hint of weight on the palate. Cheers!”
For two decades the Grande Roche has been distinguished not only for its sublime setting, but also for its peerless hospitality and award winning cuisine. Bosman’s Restaurant is acknowledged as one of the top 100 restaurants in the world. Executive Head Chef, Roland Gorgosilich, has extensive experience working in some of Europe’s finest Michelin Star restaurants. He believes in using only the freshest seasonal products to create a complete harmony of flavours and an unparalleled dining experience.
