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Salmon tartare with prawns

"The delicious texture of raw salmon finely diced against fleshy prawns and creamy quail eggs makes this a wonderful starter for a dinner party or easy dinner on a quiet night in," says Cooke.

You'll need

1 egg, at room temperature 4 quail eggs, at room temperature 4 raw medium prawns, peeled, deveined, tails intact For brushing: olive oil 400 gm skinless salmon fillet (Donovan Cooke prefers Ora King), finely diced ½ cup (loosely packed) flat-leaf parsley, coarsely chopped 1 golden shallot, finely chopped 1 tbsp baby capers in salt, rinsed and drained, coarsely chopped 100 ml extra-virgin olive oil To serve: salmon roe


  • 01
  • Lower egg into a saucepan of boiling water to hard-boiled (9 minutes). Refresh in iced water, drain and peel, then separate yolk from white, finely dice each and set aside.
  • 02
  • Meanwhile, boil quail eggs in a separate saucepan of boiling water until soft-boiled (3 minutes). Refresh in iced water, drain, peel and halve just before serving.
  • 03
  • Bring a saucepan of salted water to the boil, add prawns, turn off heat and stand for 2-3 minutes, transfer prawns to a plate and brush with olive oil, halve if desired and set aside.
  • 04
  • Combine salmon, parsley, shallot, capers and diced egg yolk and eggwhite in a bowl. Gradually add extra-virgin olive oil, gently stir to combine and season to taste.
  • 05
  • Divide and press salmon mixture into 6cm metal rings placed on serving plates, remove rings, then top with prawns, quail eggs and salmon roe, and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2011 Dr. Bürklin-Wolf biodynamic riesling, Kirchenstück Grand Cru, Pfalz.

Featured in

Oct 2014

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