Flaked Salmon Tartare Food
SALMON TARTARE
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Provided by Bon Appétit Test Kitchen
Categories Fish Appetizer Valentine's Day Quick & Easy Oscars Mother's Day Lime Salmon Healthy Raw Chive Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place salmon on a plate; freeze until well chilled, about 20 minutes.
- Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
PAN-SEARED SALMON WITH DILL TARTAR SAUCE
Make and share this Pan-Seared Salmon With Dill Tartar Sauce recipe from Food.com.
Provided by Para_chan
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Dill Tarter sauce: Mix together ingredients, cover and chill.
- Preheat oven to 400º.
- Mix rub ingredients together, then sprinkle over top of filet. Pat into meat.
- Heat oil in skillet over medium-high heat. Cook filets in oil, 2 minutes each side.
- Transfer skillet to oven and cook until fish flakes with a fork, about 6 minutes.
Nutrition Facts : Calories 578.7, Fat 27.6, SaturatedFat 4.2, Cholesterol 173, Sodium 1159.3, Carbohydrate 16.1, Fiber 0.5, Sugar 9.6, Protein 63.9
SALMON TARTAR
Steps:
- Combine the salmon, capers, cilantro, Dijon, olive oil, chipotle puree and scallions in a medium bowl, and season with salt and black pepper. Chill until ready to use.
- Preheat a grill pan to medium-high heat.
- Rub the baguette slices with cumin, drizzle with olive oil and season with salt and black pepper. Grill until toasted and slightly charred.
- Fill the ring mold with the tartar, and then remove the mold. Serve with the crostini.
SMOKED SALMON TARTARE
A very Dutch salmon recipe. Ideal to serve visitors. Can be made a day before serving.
Provided by berdina
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put the salmon into the foodprocessor and chop untill small, like mince meat, but still with a bite
- Put into a bowl, add all the other ingredients and mix . Taste and add some pepper and salt.
- Serve with toast or roasted slices of white bread.
SALMON TARTARE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve. Slice cucumber into very thin (almost transparent) rounds and set aside. In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice and finally add the salmon. Cover and refrigerate if not using immediately. Just before serving, chop the tomatoes, season with salt and pepper and a sprinkling of olive oil, and stir to combine. On a serving plate, spread the cucumber slices to cover 2/3 of the plate, leaving a space in the center of the plate. Then arrange the salmon over the cucumber, then top with the seasoned tomatoes. Garnish with sliced avocado and chopped chives. Serve with endive, toast points or crackers.
SALMON AND SPINACH WITH TARTARE CREAM
This recipe is very good for entertaining and is easily doubled. Folding lemon juice, capers and chopped parsley through creme fraiche makes a quick and tasty sauce for salmon, trout or white fish.
Provided by English_Rose
Categories European
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pan, season the salmon on both sides then fry for 4 mins each side until golden and the flesh flakes easily.
- Leave to rest on a plate while you cook the spinach.
- Tip the leaves into the hot pan, season well then cover and leave to wilt for 1 min stirring once or twice.
- Spoon the spinach onto plates then top with the salmon.
- Gently heat the creme fraiche in the pan with the lemon juice, the capers and parsley then season to taste. Be careful not to let it boil.
- Spoon the sauce over the fish and serve with lemon wedges.
Nutrition Facts : Calories 507.8, Fat 22.4, SaturatedFat 6.4, Cholesterol 166.8, Sodium 389.3, Carbohydrate 5.7, Fiber 3, Sugar 0.7, Protein 69.3
SMOKED SALMON TARTINES
Grow primroses from January to April and use the flowers to make a delicious topping for these sourdough tartines. They make a lovely light lunch, starter or canapé
Provided by Miriam Nice
Categories Breakfast, Brunch, Canapes, Lunch, Snack, Starter
Time 10m
Number Of Ingredients 8
Steps:
- Toast the bread, then spread with the crème fraîche. Flake the smoked salmon over the top and garnish with the capers, gherkin and a squeeze of lemon juice. Season, then scatter over the chopped chives and primrose flowers (see tip, below).
Nutrition Facts : Calories 225 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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- In a small bowl, whisk together the egg yolk and mustard. Start adding the cooking oil a few drops at a time, whisking constantly. When the sauce begins to emulsify, add the rest of the cooking oil and 2 tablespoons of the olive oil in a thin stream, still whisking. Whisk in the lime juice, 1 3/4 teaspoons of the lemon juice, the fish sauce, shallot, capers, Tabasco sauce, 1/2 teaspoon of the salt and 1/4 teaspoon pepper.
- Cut the salmon fillet into small dice. Continue cutting the fish until chopped very fine. Put the salmon in a bowl and stir in the sauce and the chopped chives, parsley and tarragon, if using.
- Put a slice of smoked salmon on a large tray or a cookie sheet. Put one sixth of the salmon tartare in the middle of the slice and shape the tartare into a patty. Fold the smoked salmon over the salmon tartare. Repeat for the remaining servings. Cover and refrigerate until ready to serve.
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- In a non-stick skillet over medium heat, cook the salmon in the oil for about 5 minutes or until still very pink in the centre, turning halfway through. Season with salt and pepper. Set aside on a plate. Refrigerate for 1 hour or until completely chilled.
FISH CAKES WITH DILL TARTAR SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
- For the fish cakes, put the mashed potato in a bowl and break up with a fork. Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill.
- To coat, divide the plain flour, one of the eggs and half the breadcrumbs over three plates. Dip the fish cakes in each plate, in that order, shaking off excess as you go.
- To fry, heat the oil and butter in a large frying pan. Fry the fish cakes on each side for a few minutes until they have developed a good golden-brown crust and the centres are hot.
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