2hrs
300g Scotty Brand Smoked Salmon
30g capers (finely chopped)
10g chives (finely chopped)
1 large shallot (finely diced)
Zest and juice of ½ lemon
1 tbsp grain mustard
2 tbsp crème fraiche
300g of puff pastry (rolled nice and thin)
2 large bulbs of fennel (trimmed)
2 bay leaf
½ tbsp Mustard seeds
½ tbsp Black peppercorns
1 red chilli
160ml cider vinegar
½ tbsp Runny honey
Dice the salmon very finely.
Mix with the capers, shallots, chives, lemon juice, crème fraiche and mustard.
Leave to chill in fridge for 1 hour.
Set oven to 180 ◦c.
Place a sheet of baking paper on and inverted tray.
Place the rolled puff pastry onto the tray.
Doc the pastry with a fork or docker.
Place a sheet of baking paper on top followed by another tray to weigh it down.
Bake till golden and crisp about 20 minutes.
Cool and cut into Twelve x 6 cm discs.
Cut the fennel into bite size pieces.
Plunge into boiling water for 3 minutes, then refresh in ice cold water.
Put bay leaf, mustard seed, and peppercorns in a large bowl with ½ tbsp of sea salt.
Roughly slice the chillies and add followed by the vinegar.
Add 250ml of boiling water then add the drained fennel.
Stir in the honey.
Leave to cool overnight before storing in fridge.
To finish, place a disc of the pastry on four plates.
Place a good spoonful on the salmon tartare on each pastry disc.
Wrap a piece of salmon around each and place another pastry disc on repeat the same process.
Finish with the remaining four disc on top of each.
Garnish plate with pickled fennel.
Enjoy!
