This recipe for Tartar of Atlantic Salmon, Avocado, Goatsbridge Trout Caviar, Cucumber Ribbions, Dill Creme Fraiche was created by Chef Igor Cikarev at the gibson hotel. It would be the ideal dish to serve as a light starter or perhaps before a festive feast. This recipe makes six servings.
– 500g salmon fillet
–50g coarse salt
–50g crème fraiche
–25ml lime juice
–1 whole cucumber
Zest the lemon, orange & mix with all other ingredients, including the juice of the orange. Cure the salmon for one day in the fridge in the cure mix. Wash off the salmon, remove the skin & dice up.
Very finely dice the gherkins, capers & shallots. Mix in crème fraiche and chopped chives. Set aside.
Blitz the avocado with lime juice & salt until smooth.
Slice cucumber into the ribbons using the vegetable peeler. Sprinkle with some sea salt. Leave in the fridge till needed.
Mix the diced salmon with the tartar mix & place in a ring on a plate. Garnish with the cucumber, avocado, thinly sliced baby radish, caviar, cucumber ribbons and dill crème fraiche. Decorate with some micro herbs and serve immediately.
Igor Cikarev is the executive head chef at the gibson hotel.
A Russian native from Riga, Igor got his start in the Latvian capital and has continued to grow his experience over the years.
Chef Igor also cooks for many of Ireland’s romance seekers on RTÉ’s popular TV show, First Dates, which is filmed at the gibson hotel in Dublin.
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