Tartare of Salmon and Tuna

[Fish and Shellfish]

1 cucumber

salt and freshly ground white pepper

120ml/4fl oz fresh lemon juice

2 tablespoons sesame oil

225g/8oz salmon fillet, skinned

225g/8oz Tuna fillet, skinned and all dark meat removed

2 tablespoons olive oil

4 tomatoes, peeled, deseeded and finely chopped

TO GARNISH

rocket and chopped fresh chives

1. Peel cucumber and cut into very thin slices. Whisk salt and pepper into half the lemon juice, then whisk in sesame oil. Toss the cucumber slices in the sauce and leave to stand for 1 hour.

2. Finely chop the salmon and tuna separately. Into each type of chopped fish stir in half the remaining lemon juice, a tablespoon of olive oil and salt and pepper to taste.

3. To serve, arrange the cucumber on 4 plates with the slices overlapping. Spoon a spoonful of each of the fish in the centre.

4. Toss the tomatoes with the remaining cucumber and divide between the plates.. Garnish with rocket and chives.