Ingredients

• 3 slices smoked salmon
• 1 tbsp oil
• ½ lemon
• juice only
• freshly ground black pepper
• 3 tbsp crème fraîche
• 1 tbsp Greek yoghurt
• 2 tbsp capers
• rinsed
• drained
• and chopped
• 1 spring onion
• finely chopped
• ½ lemon
• juice only
• handful fresh dill
• chopped
• handful fresh chives
• chopped
• handful fresh parsley
• handful fresh basil
• handful fresh coriander

Directions

• For the salmon
• place three slices of smoked salmon on top of each other
• then roll into a sausage shape. Curl the rolled salmon around and shape into a circle.
• Heat the oil in a small frying pan over a medium heat. Add the smoked salmon and fry for two minutes on each side
• until light pink and cooked through. Add the lemon juice and cook for another minute.
• For the tartare sauce
• place all the tartare sauce ingredients
• except the dill and chives
• into a small saucepan and warm over a low heat for two minutes. Remove from the heat and add the dill and chives and stir.
• To serve
• mix the parsley
• basil and coriander together in a bowl. Place the mixed herbs onto a plate
• place the pan-fried smoked salmon on top and pour over the tartare sauce.