As it turns out I’m a sucker for Salmon Tartare.  I wish it didn’t have the word “tartare” in it so I could sound like less of a diva gushing about it but here we are…

I’ve had some good tartare’s over the past few years.  Recently I had one at Untitled with house smoked salmon roe, homemade crackers and soy aioli.  My tartare is a little more humble but absolutely satiating and delicious.  Some people in my life (cough cough mom) tweek  out over raw fish.  A- this recipe has a mix of smoked and fresh salmon so it cuts back a little on the “raw” fish.  B- IT’S NOT RAW… just because the fish is cooked in acid v. heat doesn’t mean it’s not cooked.  Can I get a little trust here?

Inspired by Ina.  Plenty for four girls.

You’ll need:

0.5 pound skinless fresh salmon fillet

0.24 pound smoked salmon

Juice of two limes

1 minced shallot

1 tablespoon olive oil

0.125 (1/8) cup fresh dill

1.5 tablespoons drained capers

1 tablespoon Dijon mustard

0.5 tablespoon whole-grain mustard

1 teaspoon kosher salt

0.5 teaspoon black pepper

A carb to serve it on (I used a really really dense bread… you know that kind that comes in a perfect square shape wrapped in plastic?) I also served this with some cucs

Cut the fresh salmon and the smoked salmon in 0.25 inch dice.  Mix in a bowl with lime juice, shallot, oil, dill, caper, mustards, salt/pep.  Cover with plastic wrap and let marinate in the fridge for a few hours. 

Way to go you have made something in advance for your gathering and now no longer have to think about it. 

Serve with the carb/cuc/whatever.   This was great for my little French themed girls night- more on that coming soon.