I have a only a few requisites for salmon. It must be of excellent quality, raw, cured or smoked and only ever cooked by someone who knows how to cook it. At Christmas, when we all eat far too much anyway, a light starter like this one is almost essential. The salmon swims upstream against the current to reproduce and is one of the most highly prized fish in the world. Use a sharp knife to make the tartar and if it the fish sticks on the sides of the knife, just stop and wipe it with hot water before continuing again. Do not try and mince it in your food processor because you

will have a sticky mash. If that seems all too much, ask your fishmonger to do it for you.

Ingredients

• 600 g fresh salmon fillets
• 30 g salted capers, drained, rinsed, dried and finely chopped
• 8 green olives, stoned and very finely diced
• 3 lemons
• 1 tablespoon Italian parsley, chopped (to garnish)
• 4 tablespoons extra virgin olive oil
• Freshly ground pepper and a touch of salt to taste

Method

• Peel 1 of the lemons, remove all the pith and the pips and chop the flesh.
• Squeeze out the juice from the remaining lemons and set aside.
• Combine the olives and lemon juice in a bowl and add salt and pepper to taste.
• In a separate dish combine the salmon, olives and chopped lemon and combine well.
• Add the lemon dressing and allow the salmon to marinate for about 20 minutes.
• Divide the mixture into four bowls.
• Garnish with parsley
• Serve ice cold on a chicory leaf as a starter.