Vanilla salmon tartare with vodka, chives and melba toast
Photo by Babiche Martens
- Remove the skin and any bones from the salmon then finely dice. Put in a bowl with the vanilla paste, vodka, oil, chives, juice and zest of 1-2 limes. Mix to combine, cover then leave in the fridge for an hour.
- Just before serving, add the cucumber then season.
- To make the melba toast, preheat oven to 160C. Remove bread crusts and either cut into quarters or circles using a cutter. Bake in the oven until dry and crisp. Spread the toast with creme fraiche then top with the salmon.