Serves 6
600g salmon fillet, pin boned
Tahini Sauce
150g plain yoghurt
3 Tablespoons tahini, well stirred
1 clove garlic, crushed with some sea salt
1 lemon, juiced
Tarator
60g walnuts
1 cup coriander leaves, finely shredded
1 purple shallot, finely diced
1 mild red chilli, de-seeded and finely diced
1/2 teaspoon ground sumac (I didn’t have any, unfortunately)
1 lemon, juiced
60ml extra-virgin olive oil
salt and pepper
For tahini sauce: Mix all ingredients together until creamy.
For tarator: Roast the walnuts in a dry pan in a medium oven for about 10 minutes. Be sure to move them around so they brown evenly. Remove from oven and tip only a clean tea towel. Rub them vigorously to get rid of the papery skin, then chop finely. Mix all ingredients together and season with salt and pepper.
For salmon: Fry salmon in a hot pan with a little oil until browned and just cooked. Set aside and cool slightly.
To serve: Top your pieces of fish with a little of the tahini sauce. Gently press as much tarator as you can on top. The original recipe is for confited fish, and calls for it to be served at room temperature. If you fry the fish I think it’s nice to serve it a little bit warm, but either is fine. Serve with some extra tahini sauce on the side.
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