Pan-Fried Smoked Salmon with Tartare Sauce

Smoked salmon rolled and pan-fried until pink, served with a warm, herby crème fraîche tartare sauce and fresh herbs.

Estimated Nutrition

	Per Serving	Total
Calories	485.4 kcals	485.4 kcals
Carbohydrates	10.6 grams	10.6 grams
Fat	38.2 grams	38.2 grams
Protein	24.8 grams	24.8 grams

Cook Time

7 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

30
ml

Capers

rinsed, drained, and chopped

Dairy

45
ml

Crème Fraîche

15
ml

Greek Yoghurt

Fruits

0.5
piece

Lemon

juice only

0.5
piece

Lemon

juice only

NutsSeeds

1
g

Black Pepper

freshly ground

1
handful

Dill

chopped

1
handful

Chives

chopped

1
handful

Parsley

1
handful

Basil

1
handful

Coriander

OilsFats

15
ml

Oil

Seafood

3
slice

Smoked Salmon

Vegetables

1
piece

Spring Onion

finely chopped

Steps

Stack the salmon slices, roll them into a sausage shape, and curl into a circle.
Heat oil in a pan and fry the salmon for two minutes on each side.
Add lemon juice to the pan and cook for one further minute.
Warm all tartare ingredients except herbs in a saucepan for two minutes.
Remove from heat and stir in the chopped dill and chives.
Mix parsley, basil, and coriander and place on a serving plate.
Place salmon on the herbs and pour the tartare sauce over the top.