Located within Sydney’s exciting new Chippendale dining district is Bistrot Gavroche – a true French bistrot, and one of the city’s rare authentic French experiences. Here, chef Frederic Colin shares his recipe for a classic French starter: salmon tartare.
Mix all the ingredients for the Salmon Tartare over an ice bath.
Once evenly mixed and very cold, mould it in a ring in the centre of a plate.
Then mix the salad topping ingredients together and place them on top of the tartare.
Dot cocktail dressing around the plate, and place the cherry tomatoes on them.
Sprinkle chives and olive oil around the plate, and place a lemon wedge as garnish.
Remove the mould and serve immediately.
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