Salmon Tartare with Lemon Creme Fraiche

Serves 2
Salmon Tartare:
250-300g fresh Salmon – skinned and boned (must be of the freshest quality)
Lemon
Chives
Sea salt
Pepper (I used a combination of ground black and white pepper)
Capers (I used dried, salted capers)
Eshallot
Olive Oil
Salmon Roe (to garnish)
Optional:  Finely grated lemon rind, dill
Dice salmon evenly into 1 cm sized cubes – enough to fill 2 small creme brulee [...]

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Souffle Au Fromage

Servings 4-6
Ingredients
60g butter
60g plain flour
6 eggs, separated
½ litre of milk
200g good quality gruyere cheese, grated
Nutmeg
Black Pepper
Salt
Preheat oven to 200 degrees Celsius.
Butter a large soufflé dish.
To make the roux, melt butter in a heavy bottom saucepan over low heat and add flour, stirring with a wooden spoon until the mixture foams.
Add cold milk in small amounts [...]

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