- 3 slices smoked salmon
- 1 tbsp oil
- ½ lemon, juice only
- freshly ground black pepper
- 3 tbsp crème fraîche
- 1 tbsp Greek yoghurt
- 2 tbsp capers, rinsed, drained, and chopped
- 1 spring onion, finely chopped
- ½ lemon, juice only
- handful fresh dill, chopped
- handful fresh chives, chopped
- handful fresh parsley
- handful fresh basil
- handful fresh coriander
- For the salmon, place three slices of smoked salmon on top of each other, then roll into a sausage shape. Curl the rolled salmon around and shape into a circle.
- Heat the oil in a small frying pan over a medium heat. Add the smoked salmon and fry for two minutes on each side, until light pink and cooked through. Add the lemon juice and cook for another minute.
- For the tartare sauce, place all the tartare sauce ingredients, except the dill and chives, into a small saucepan and warm over a low heat for two minutes. Remove from the heat and add the dill and chives and stir.
- To serve, mix the parsley, basil and coriander together in a bowl. Place the mixed herbs onto a plate, place the pan-fried smoked salmon on top and pour over the tartare sauce.