Scottish Wild Salmon Tartare

Serve when

Serve it the moment the tasting menu reaches the fish course — it's meant to be the wedding menu's quiet surprise.

In the series

Season 1

S1E3 · ~00:56:36 Carly presents a Scottish wild salmon tartare to Liam during the wedding-menu tasting, teasing a 'secret ingredient' in the mix

In the series

This is the dish Carly is proudest of during the wedding tasting — a course built to impress on flavor alone, with a tease of mystery built right into the pitch. It's a small window into how a chef sells a menu to a client, not just to a kitchen: confidence, a bit of theater, and a dish good enough to back it up.

Ingredients

1 lb sushi-grade Scottish wild salmon, finely diced
1 shallot, very finely diced
1 tablespoon capers, chopped
1 tablespoon chives, finely sliced
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Salt and black pepper
Toasted sourdough or rye crackers, to serve

Method

Keep the salmon well chilled throughout — dice it just before serving so it stays firm and doesn't turn mushy.
Combine the salmon with the shallot, capers, and chives.
Whisk the olive oil, lemon juice, and Dijon into a light dressing, then fold it through the salmon just before plating — don't dress it too far ahead or the acid will start to cure the fish.
Season, mound onto chilled plates, and serve immediately with toast or crackers.

Substitutions

The "secret ingredient": The episode never reveals what it is, so this version leans on a classic tartare dressing of shallot, caper, and mustard. A little finely grated horseradish or a spoon of yuzu juice both make a genuinely good stand-in "secret" if you want to riff on the mystery.
Scottish wild salmon: Any very fresh, sushi-grade salmon works; ask your fishmonger which is safe to eat raw.