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Salmon Tartare

Chef.at.Home's picture
Ingredients
  Salmon fillet 1 1⁄4 Pound, skinned and well chilled
  Cucumber strips 5 , skinned, blanched (For Garnish)
  Red pepper strips 5 (For Garnish)
  Fresh coriander leaves 5 (For Garnish)
  Olive oil 1 Tablespoon
  Lime juice 4 Tablespoon
  Finely chopped shallot 1 Tablespoon
  Fresh lemon 1 Tablespoon
  Fresh thyme sprigs 2
  Fresh tarragon sprig 1⁄2 Small
  Crushed black peppercorns 1 Tablespoon
  Sea salt To Taste
Directions

Shake the dressing ingredients together in a screw-top jar, then leave for 12 hours.
Make sure all the bones have been removed from the salmon—use tweezers to take out any stray ones.
With a very sharp flexible-blade knife, cut the fish into slices about 1/8 inch thick.
Stack the slices and cut cleanly into approximately 1/8 inch strips, then cut across the strips to make 1/8-inch cubes.
Carefully transfer the cubes to a chilled bowl.
Shake the dressing, then strain off 3 tablespoons and mix gently but thoroughly with the salmon.
Cover and chill for at least 45 minutes.
Carefully lift the salmon from the liquid with a slotted spoon and form into round mounds in the center of small, cold plates.
Garnish with strips of cucumber and red pepper and coriander leaves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Salmon
Interest: 
Healthy

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