This recipe I’m sharing with you here is a great starter, an interesting way of introducing people to “raw” salmon, you can use sea trout too when it’s in season 

I like to use this as a starters because you can have it ready prepared taking the pressure off, giving you more time to concentrate on the main course 


  1. About 600-800g of Raw Salmon 
  2. 8 pieces of sundried tomatoes 
  3. 2 good tablespoons of creme fraiche 
  4. 4 Spring onions 

A good bunch of fresh basil 

  • Skin the salmon and remove any bones
  • Delicately chop the salmon to a fine mince consistency 
  • Season well with salt and pepper and chill for 30 minutes 
  • Now chop the sun dried tomatoes, Spring onions and the fresh basil, mix well with the creme fraiche 
  • Now fold in the salmon and season to taste 
  • Divide the mixture between 4 plates (you can use metal rings if you want to be flash) 

Garnish with some more sundried tomatoes and fresh basil and serve            

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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