Salmon Tartare Recipe
Ingredients
| 1 1/4 lb salmon fillet, skinned and well chilled | ||
| Very fine strips of cucumber, skinned, blanched red pepper strips and fresh coriander leaves, for garnish | ||
| Olive oil | 1 Tablespoon (DRESSING) | |
| Lime juice | 4 Tablespoon (DRESSING) | |
| Shallot | 1 Tablespoon, finely chopped (DRESSING) | |
| Fresh lemon thyme sprig | ||
| 1/2 small fresh tarragon sprig | ||
| Black peppercorns | 1 Tablespoon, crushed (DRESSING) | |
| Sea salt | 1 To taste (DRESSING) | |
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.
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.
Chef
