Salmon tartare with roast beets and dill creme fraiche

Name: Diana Henry's salmon tartare recipe with roast beets and dill creme fraiche
Yield: Serves 6
Ingredients: 6-8 small beetroot; Olive oil; 200g salmon fillet, skinned; 1 tablespoon capers, rinsed, patted dry and finely chopped; 1 small shallot, finely chopped; 2 tablespoons parsley, very finely chopped; 3 tablespoons lemon juice; 2 tablespoons fruity extra-virgin olive oil; 2 tablespoons chopped dill, plus 6 sprigs to garnish; 150g crème fraiche

Diana Henry's salmon tartare recipe with roast beets and dill creme fraiche, is a clean and fresh dish that makes the perfect starter.

20 January 2020

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Clean, light and all done in advance.

To drink: A zingy white, such as Sauvignon Blanc will work or, even better, dry or off-dry Riesling from Alsace, Austria or the southern hemisphere: Cono Sur Reserva Especial Riesling 2013 from Chile, £8.99, Tesco. Wine details correct at original magazine publication date.

From the March 2015 issue of House & Garden. Recipe by Diana Henry; photograph by William Lingwood; food preparation and styling by Jack Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

Salmon tartare with roast beets and dill creme fraiche

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