Fresh 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.
SALMON TARTARE
A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the centre rare and soft. Serve with buttered crusty brown toast.
Provided by grubdaily
Categories Appetizers and Snacks Seafood
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 0.6 g, Cholesterol 41.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 1.6 g, Sodium 227.1 mg, Sugar 0.1 g
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.
FRESH SALMON TARTARE
Steps:
- Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
- When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.
SALMON & HORSERADISH TARTARE
Make and share this Salmon & Horseradish Tartare recipe from Food.com.
Provided by Bergy
Categories Vegetable
Time 20m
Yield 3-4 servings as a first course, 8 serving(s)
Number Of Ingredients 15
Steps:
- Fish preparation:.
- Mince fish in a food processor (do not puree).
- Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice.
- Horseradish sauce:.
- Mix all the ingredients together.
- Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours).
- Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc).
- Have the mixture and the cuke cold.
Nutrition Facts : Calories 79.2, Fat 5.1, SaturatedFat 1.1, Cholesterol 17.6, Sodium 110.1, Carbohydrate 2.5, Fiber 0.9, Sugar 0.2, Protein 6.2
SALMON 'TARTARE' SPREAD
Start everyone with a glass of bubbly and this Salmon 'Tartare' Spread served on kettle-style potato chips, sesame crackers or toasts.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Seafood
Yield 10
Number Of Ingredients 6
Steps:
- Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 0.6 g, Cholesterol 5.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 280.4 mg, Sugar 0.2 g
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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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- Place the diced, fresh salmon in a glass or stainless steel bowl and add the cider vinegar and the kosher salt. Toss to combine. Refrigerate for 30 minutes.
- In a second glass or stainless steel bowl, whisk together the extra-virgin olive oil, yogurt, red onion, capers, garlic, lemon zest and juice, and Tabasco. Add the diced hot smoked salmon, apple, and Cheddar cheese, and toss gently. Add the marinated salmon (discard excess cider vinegar) and gently toss to combine. Season with freshly ground black pepper. Taste and add more salt if needed.
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- To prepare the salmon: Remove any brown coloured flesh from the underside of the fillets. Use a sharp knife to cut the fillets into 1/2 cm cubes. Set aside, covered in the fridge.
- In the bowl of a mini food processor, add the spring onions, capers, olives, olive oil, pine-nuts and chilli. Pulse in short (3 sec) bursts 2-3 times (scraping down the sides once in between) or until mixture is chopped up well, but still a chunky paste and not quite smooth (see photos).Add this mix to the diced salmon along with the orange juice and stir through gently to combine. Grind over black pepper and add lemon juice to taste (nice to get a kick of acidity). Season with sea salt if required (just a pinch).
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- Trim off any gray meat from the skinned side of the salmon, then cut into 1/4-inch cubes. Pat dry with paper towels. Transfer to a bowl and gently mix with olives, celery leaves (or parsley), 1 tablespoon oil, lemon zest, 2 teaspoons lemon juice, thyme, cayenne, 1/4 teaspoon salt and pepper.
- Form the salmon mixture into 6 rounds, using about 1/2 cup per portion. If using egg yolks, make a slight indentation in the center of each portion and place a yolk into it. Garnish with the celery, Maldon salt and a drizzle of oil.
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- Slice the skin off the salmon with a fillet knife and gently scrape off any meat sticking to it. Pat the salmon skin dry with paper towels and lay flat, cut side down, on a non-stick skillet. Turn the heat to medium and place another flat, heavy surface on top of the skin. I use another pot. Let this cook for 5 to 8 minutes. Listen for it sizzling under the weight, and do not check the skin for at least 3 minutes -- this prevents it from curling up. Once the cut side looks crispy, turn the salmon skin, salt the side you just cooked, and repeat the process with the other side of the skin.
- When the salmon skin is crispy, take it out of the pan and let it cool for a minute or two. Use a sharp chef's knife to cut it into cracker pieces. Let it cool completely.
- Meanwhile, make the tartare by finely chopping the salmon into small dice. Do not put it into a food processor and do not shop it into mush. Put the chopped salmon into a bowl and mix in the shallot, pumpkinseed oil, lemon zest, dill, dill pollen if using, and horseradish. Salt and pepper it to taste and set it in the fridge to chill for up to a few hours.
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- 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.
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