Simple but sophisticated, salmon and cherry tomato tartare requires top-quality raw materials but can be prepared quickly and makes a great impression either as an appetiser or as a main course. Serving in Lock-eat food jars adds a touch of sophistication and allows the dish to be prepared a little in advance, marinating it to perfection.
Ingredients for 4 x 20 cl Lock-eat food jars
- 200 g fresh salmon
- 150 cherry tomatoes
- fresh shallot cut into thin slices
- parsley to taste
- extra-virgin olive oil to taste
- salt and pepper to taste
Clean the salmon, removing the bones and skin; cut it into one centimetre thick strips.
Cut the cherry tomatoes into rounds.
Place one layer of cherry tomatoes, one layer of salmon, the parsley and shallot in the Lock-eat food jar, and repeat the layering until you reach the top of the jar.
Leave to marinate in the refrigerator for at least 3 hours; then serve chilled, with salt and pepper to taste.