Salmon tartare

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This delicious salmon tartare has been with us since the beginning. It has been tweaked a little here and there but we think this is the best it has ever been. The addition of beetroot puree and roasted seasonal baby beets finishes this dish perfectly. We’ve swapped the avocado puree for a bitey horseradish cream to give the dish a little more punch and have introduced a light and delicate fennel salad for a little more substance. If you have enjoyed this dish before, we think you’ll agree that these changes have made tasty ever tastier.

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