How do you fancy impressing your buddies with this easy peasy recipe? From Pascal Marinot, Head Chef at Delphi Lodge. Pascal is lucky enough to be able to use fresh salmon caught on the day, by angler’s on this magnificent estate and sustainable fishery in Co. Mayo. We are all not that fortunate! Unless you happen to be an angler with a licence to catch wild salmon in season! Nevertheless, it can be created using freshest organic farmed salmon also. Wild Delphi Salmon Tartare is a delicious mix of raw salmon,  herbs and Tabasco sauce, a light first course or lunch snack. Get the recipe here and dine like they do in Delphi!