Salmon Recipes from Highfield Estate

Duo of Regal Marlborough Salmon


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Salmon Recipes from Highfield Estate Cubed Salmon Tartare and Salmon Mousse on Crostinis

Serves 4

To make the Cubed Salmon Tartare:


200g fresh Regal Marlborough Salmon filet, diced into 1cm cubes
2tspn shallot vinaigrette*
Salt and pepper
Dash of fresh lime
1tbspn Dijon mustard
Caviar – optional

* To make the shallot vinaigrette


Components of your favourite vinaigrette
2 shallots

Mix the diced salmon in a bowl with generous seasoning and shallot vinaigrette. Mix lime with Dijon mustard. Place tartare on a plate. Accompany with a lime Dijon mustard and add optional caviar.

To make the Salmon Mousse:


100g Regal Marlborough Wood Roasted Hot Smoked Salmon
100g cream cheese
A good pinch of lemon pepper
The juice and zest of a large lemon
5tbspn of shallot vinaigrette*
2 dashes of fish sauce
A handful of chopped dill, wild fennel and parsley
Salt and pepper to taste

Place all ingredients in a blender blitz until mixture is smooth. Check seasoning is to required taste. Place in fridge and allow to set. Place the mousse in a serving bowl and serve with either crispy crostini, toasts or freshly baked bread.

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