Tomato flowers with goats cheese and anchovies Wild salmon tartare with creme fraiche Pheasant with parsnip crisps Winter fruit sorbet with black pepper and balsamic jelly Wild Salmon Tartare with Crème Fraiche Now that wild salmon is back on the market, this salmon tartare makes an ideal starter. Light and fresh with a wonderful limey kick, it is both cost effective and very easy to make. If you are not keen on eating salmon “cured” in this way, substitute the fresh salmon for smoked. It will work just as well. Serves 4 300g wild salmon fillet, skinned & boned 1 lime, juice & zest 1 garlic clove, crushed or grated Hazelnut/Olive oil Sea salt & pepper Fresh dill/ chives 2 shallots 1 tsp freshly grated ginger 4 tbsp crème fraiche Using a sharp knife slice the salmon into small cubes, roughly the size of a sugar lump. In a glass bowl place the salmon cubes, lime zest, the crushed garlic, a tsp of finely chopped dill /chives, ginger and roughly 2 tablespoons of hazelnut or olive oil. Season with salt and pepper. Mix well together and chill for an hour. This will “cure” the salmon. Just before serving add the lime juice. To serve: Grease a small ramekin or similar small bowl and fill with the salmon mixture. Turn out onto the starter plate by tipping upside down and tapping the top. Repeat on each plate until you have four small neat moulds. Place a tsp or two of crème fraiche beside the salmon tartare and garnish with a sprig of dill. Serve with Melba toast or grilled slices of foccacia.