Vanilla salmon tartare with vodka, chives and melba toast
( SERVES 4 )

Viva 14/9/2009

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Amanda Laird

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300 g	Salmon
1	Vanilla pod, or 1 tsp of vanilla paste
2 tbsp	Vodka
1 tbsp	Olive oil
2 tbsp	Chives
2	Limes
5 cm	Cucumber
1 to taste	Salt & freshly ground pepper
1 to serve	Creme fraiche
4 slices	Toast bread slices, (white)

Remove the skin and any bones from the salmon then finely dice. Put in a bowl with the vanilla paste (or seeds from one vanilla pod), vodka, oil, chives(finely sliced), juice and zest of 1-2 limes. Mix to combine, cover then leave in the fridge for an hour.
Just before serving, add the deseeded and diced cucumber (deseeded and finely diced) then season.
To make the melba toast, preheat oven to 160 degC. Remove bread crusts and either cut into quarters or circles using a cutter. Bake in the oven until dry and crisp. Spread the toast with creme fraiche then top with the salmon.