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.
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.