Preparation : 20 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients

• 500 g plain Coupe du Tsar® salmon

• 1 dozen physalis

• 1/2 red onion

• 15 cl of cider vinegar

• 100 g caster sugar

• 1 teaspoon of coriander seeds + a few extra seeds

• 1 teaspoon fennel seeds

• 1 teaspoon cloves

• 1 teaspoon black peppercorns

• A few shoots of purple radish

Method

For the red onion pickles

1. The day before, peel and finely chop the onion and place it in a jar.

2. Heat the cider vinegar with 30 cl of water in a saucepan, add the sugar and spices and bring to a simmer while stirring to dissolve the sugar.

3. Remove from heat and pour into the jar.

4. Leave to cool at room temperature and then place in the fridge.

For the tartare

1. The same day, cut the salmon into small cubes and the physalis into thin slices.

2. Put them in a salad bowl, add drained onion pickles, olive oil, remaining coriander seeds and mix.

3. Put in the fridge for 1 hour.

4. When ready to serve, divide between plates using a cookie cutter, sprinkle with small shoots of purple radish and serve immediately.

Side note: You can keep the remaining jarred pickled onions in the fridge for a few weeks and use them with other recipes.

Credit: Petrossian / @petrossianuk