The firm flesh of bream in Nathan Outlaw's recipe is complemented by the sweet flavour of cream-enriched tartare-style sauce flecked with potatoes, asparagus, lettuce and peas. You can buy two large, whole fish if you want to fillet them yourself, or ask your fishmonger to do this for you.
Beet and sweet potato tartare is such a simple dish but makes a colourful and attractive vegan appetizer. The recipe makes the most of seasonal vegetables and lets them shine with just a simple dressing of olive oil and lemon juice. This vegan tartare recipe is so full of textures and flavours that you’ll want to make it again and again!
Recipe with video instructions: Fresh salmon mixed with Dijon mustard, dill and red onion is best served alongside crunchy crostini. Ingredients: 2 Tbsp Dijon mustard, ½ cup olive oil, 1 Tbsp lime juice, Black pepper, 14 oz salmon, cubed, ¼ cup red onion, chopped, Salt, 1 Tbsp dill