Salmon tartare
Salmon tartare
2016-07-05 23:50:46
Ingredients
- 250g fresh salmon fillet (sushi grade, without skin)
- Fruity, high-quality olive oil
- 1 Finely diced shallot or 2 spring onions
- 1 lime or lemon
- 1 Ripe avocado
- Coarse sea salt
- Freshly ground black pepper
- Serve on thin, toasted slices of baguette, bread
- 1 kind or chopped fresh herbs (cilantro, chives, dill)
- 1 Cucumber
- Salmon eggs to decorate
Instructions
- For easier slicing, put the salmon in the freezer for 15 to 20 minutes.
- Cut the salmon into three evenly thick pieces (horizontally), then into thin stripes and lastly into small cubes.
- The more attention you pay to this step, the nicer the tartare will look in the end.
- Put into a larger bowl. Drizzle generously with very good olive oil and stir until the fish is evenly covered and looks smooth and shiny, then add the diced shallot, the sea salt and the black pepper.
- Wash the lime under hot water and pat dry before grating its zest over the tartare. Mix well, season to taste, cover with foil and return to the fridge.
- Keep the lime for later (you’ll be needing some juice).
- Cut the baguette into thin slices. Heat the grill then distribute the slices evenly and drizzle with a little olive oil. Toast shortly from both sides until golden brown and crisp.
- At the last minute, cut your avocado mix into your salmon very gently so it does not smosh up!
- Top the little bread slices with the marinated salmon cubes and drizzle with some juice from the reserved lime (if you add it earlier the fish will lose its shiny color and turn opaque).
- Decorate with some fresh herbs, if at hand.
- If you are serving these on a plate as a starter you can slice your cucumber very finely and place on the bottom for your plate for extra colour.
Tina's Cooks https://tinascooks.com/
Be the first to comment.