Pick and roughly chop the parsley.
Zest and juice the lemon. Peel and finely dice the banana shallot. Finely dice the red chilli.
Finely chop the capers and gherkins.
Remove the skin from the salmon fillets and then coat the salmon in half of the parsley and lemon zest. Add a drizzle of olive oil if necessary. Refrigerate for 30 minutes.
Just before serving, cut the fish into small cubes. Combine all of the ingredients in a bowl and leave to refrigerate. Do not add all of the lemon juice, taste the tartare and add more if necessary. Check the seasoning.
Preheat the oven to 200'C.
Slice the bread into thin slices and drizzle the olive oil on top. Cook for 4-5 minutes until golden brown.
Segment the oranges and lemons. Remove the skin and white pith with a sharp knife and then remove the individual segments. Squeeze any juice from the remaining carcasses of the lemons and oranges.
Mix the fruit juices with the olive oil. Season with salt and tear in the basil leaves. Add the fruit segments and check the balance of the viniagrette.
Serve the salmon tartare in the centre of a plate using a small stainless steel ring.
Place the segments of orange and lemon around the plate and drizzle on the vinagrette. Add a few rocket leaves and serve with a few slices of the crostini.
«When buying any fish to eat raw make sure you buy it from a fishmonger and ensure that is very fresh.»