Ingredients: 2 illet salmon 1 tbsp puree of carrot 1 tbsp chopped chives 1 tbsp chopped fresh dill 1 tbsp finely diced mango 2 tbsp lemon juice 1 tsp oil infused with parsley or 1 tbsp chopped parsley 2 tbsp olive oil salt and pepper

Methods:

1. Place carrot puree, chives, dill, mango, lemon juice, parsley oil, and olive oil in a bowl and mix well. Refrigerate until needed.
2. Brush olive oil on surface of 1 salmon fillet and place flesh side down on a very hot grill. Leave on grill long enough to sear and mark the fish. Carefully turn 180º to finish pattern.
3. Very carefully cut salmon through the centre to remove the grilled top half. Place top half on plate and coat with marinade. Place in fridge for 1 hour.
4. Remove slices from other salmon fillet and finely chop into tartar. Place in bowl and season with olive oil, chives and dill. Mix well. Pack tartar into small mould then place on top of grilled salmon. Garnish with sprig of thyme, herb oil and edible flowers.