Apple Tartare with Smoked Salmon

Ingredients

Salad

• 12
  
  thin slices of smoked salmon
  
• 2
  
  green apples, peeled and cored
  
• 
  
  Red peppercorns
  
• 
  
  Fresh dill
  
• 1
  
  lemon
  
• 2
  
  Chicory heads (for fingerfood option)
  

Sauce

• 1
  
  cup Greek yoghurt
  
• 3
  
  teaspoons Dijon mustard
  
• 3
  
  teaspoons honey
  
• 2
  
  teaspoons grated fresh ginger
  
• 1
  
  tablespoon fresh dill removed from stalk
  
• 
  
  Extra dill for decorating
  
• 1/2
  
  cup Greek yoghurt for decorating
  

Directions

1. Sauce
   Put all the ingredients in a bowl and mix very well. I put no salt in the sauce because normally the smoked salmon has enough and I like to enhance the sweet and salty mixture.
2. Apple Tartare:
   Dice the peeled and cored apple in very small cubes, about 0,2 inches. Add them immediately to the sauce and toss to coat.
3. Cut the slices of salmon in strips and if they are very long, cut them in half. I use this method so that when one is eating, it’s easier to bite through or you may end with a huge piece of salmon all in one go!
4. Finger food version
   Put some apple tartare in a leaf, add some cut up smoked salmon on top, a teaspoon of plain Greek yoghurt and a small sprig of dill. Add a wedge of lemon, red peppercorns and serve.

5. Plated Salad version
   On a plate put some apple tartare, cover with sliced salmon, a dollop of Greek yoghurt and a sprig of dill. Sprinkle with red peppercorns and serve with a wedge of lemon.

6. Serving the salad in a plate or bowl for several people:
   Mix part of the salmon in the apple tartare and finish the top of the bowl with the remaining salmon and pink peppercorns.