A Tasty Bank Holiday Weekend .

Luke's light, fresh starter was inspired by the dazzling colours and abundant produce found in the markets of the South of France, where he is in much demand as a personal chef. The bright, clear green of the lime combines with the rosy glow of the langoustines, and the fresh pink flesh of the salmon to create a dish that entices all the senses.

Carpaccio of organic salmon, tartare of langoustines, caviar cream and lime dressing. Serves 2.

Carpaccio: 1 organic salmon fillet, weighing about 120g with the skin removed, sliced very finely
3 tablespoons lime juice

Tartare: 6 medium sized langoustines
1/2 a small shallot, finely chopped
2 teaspoons extra virgin olive oil
2 teaspoons lime juice
Salt and pepper

Garnish: 1 radish finely sliced
1 teaspoon caviar
A couple of chives finely chopped
Baby basil leaves
2 teaspoon crème fraiche

Method

Carpaccio of organic salmon: Arrange the slices of salmon on a serving plate and drizzle the oil and lemon juice over.

Leave to marinade for 10-15 minutes.

Tartare of langoustines:Peel the langoustines and cut them into small pieces.

Put them in a bowl and mix with the olive oil, the lime juice and the salt and pepper.

When mixing, squeeze slightly to bind the ingredients. The texture should be slightly sticky. If necessary add a little more olive oil.

Leave to marinade for 10-15 minutes.

To Serve

Take the carpaccio out of the fridge put a metal ring in the middle of the plate and fill with the tartare of langoustines and press down gently.

Remove the ring.

Make a *quenelle of crème fraiche and place it on top of the tartare. Then put a little caviar on top of the quenelle. Decorate your plate with the finely sliced radishes and the baby basil leaves and a sprinkling of chives.

* A quenelle is a culinary shape. The quenelle shape looks something like a curved, oval football achieved by using two spoons.