Wild Connemara Salmon Tartare
A delicious, traditional Irish salmon recipe from a delightfully situated Georgian house overlooking Ballinakill Bay, which has been discreetly converted into a first-class hotel with a Victorian style conservatory and delightful drawing rooms with open log fires.
Simple is as simple does in a magnificently understated starter that owes its success to the exceptional quality of locally sourced ingredients.
9 oz / 250g wild salmon fillet
Juice of 1 lemon
1 tbsp/ 1 ¼ US tablespoon fresh coriander, chopped
1 tbsp/ 1 ¼ US tablespoon Olive oil
1 tbsp/ 1 ¼ US tablespoon fresh parsley, chopped
A dash of Tabasco
A little salt and cayenne pepper
Skin the salmon and check that there are no bones in it, then chop finely.
Mix all of the other ingredients with the salmon, seasoning to taste with a little salt and some cayenne pepper.
Serve immediately, with toasted brown bread.