Salmon Caper Tartare
"This is a super, simple, stunning starter. Whenever you eat this salmon you feel instantly revived."
3 tablespoons salted capers
1/2 bunch spring onions or 1 small red onion
small bunch mint
500 g salmon fillets, skinned and boned
3 tablespoons vodka or gin
3 tablespoons extra virgin olive oil or lemon-infused olive oil
3 tablespoons lemon juice
salt and pepper
Soak the capers overnight in cold water, drain and rinse well.
Finely chop the spring onions.
Remove stalks from the mint and chop the leaves.
Cut the salmon into small dice.
Combine all ingredients and refrigerate overnight.
Remove from the fridge 15-20 minutes before serving so the flavours can develop at room temperature.
If desired, add more fresh mint before serving, for colour.