To make the tartare mix, finely dice the shallots, dill, chives and salmon and bind with the lemon juice, worcester sauce and capers. Season to taste. For the smoked salmon topping, dice the smoked salmon, dill and chives and mix into the creme fraiche. Season to taste. To pickle the cucumber, mix the vinegar, pickling spice, caster sugar and water. Peel the cucumber into ribbons and marinate in the liquid. To make the herb dressing, boil the shallots, garlic, fennel, star anise, cloves, white wine vinegar, white pepper, water, sugar and salt, then add the herbs. Remove from the heat and leave to cool and pass through a sieve, then add the olive and truffle oils. To dress the dish, place the tartare mix in a cutter, top with the smoked salmon topping. Dress with the herbs and truffle water dressing, then garnish with the pickled cucumber.
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|Serving Size: 1 Serving (679g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 288.6mg||10 %|
|Potassium 286.7mg||8 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 10.6g|
|Protein 1.6g||2 %|
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Calories per serving: 60
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