Salmon Tartar Food

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.

SALMON TARTAR

Steps:

• Use only the freshest possible salmon for this dish from a reliable source.
• This may not be done ahead of time since its flavor, freshness and presentation rely on lastminute preparation and assembly. Always work with an absolutely clean area and plastic gloves would be welcome at this time.
• Cut the salmon fillet by hand, using a very sharp knife, into an even dice 1/4-inch thick.
• Mix the fish in a bowl with the olive oil, ginger, chives, salt and pepper and let marinate for a few minutes.
• Mix the diced cucumber with the sesame oil in a bowl and season lightly with salt and pepper.
• Place a wreath of red leaf lettuce around a serving dish. Use a pastry ring to create a layered look
• for the final presentation of the tartar. Place the ring in the center of the plate and fill the lower portion of the ring with cucumber salad. Smooth the layer evenly and add a layer of salmon tartar on top of the cucumber. Top the salmon with some fresh herb leaves and serve immediately.
• Garnish with chopped chives and finely chopped zest of lemon and lime.

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 TARTAR

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 mayonnaise. Cover and refrigerate if not using immediately. Just before serving, add the tomatoes to the mayonnaise mixture and stir to combine.
• On a serving plate, spread the cucumber to cover 2/3 of the plate, leaving a space in the center of the plate. Spread the mayonnaise mixture in the center of the plate and then arrange the salmon over the cucumber. Garnish with endive pieces around the edges.

SALMON TARTARE

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 WITH APPLE, DILL & GHERKINS

Steps:

• Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.
• Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.

SALMON TARTARE

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.

SALMON TARTARE

Steps:

• Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
• Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
• Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.

SALMON & SPINACH WITH TARTARE CREAM

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 crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.