Salmon Tartare Recipe Jamie Oliver Food

FISH FINGERS, CHIPS & EASY TARTARE SAUCE

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Scrub the sweet potatoes and slice in half lengthways, then chop into wedges.
• Place in a large pan of boiling salted water and parboil for 5 to 8 minutes, or until just tender, then drain in a colander and allow to steam dry.
• Once dry, arrange in a single layer on a baking tray, drizzle with a little oil and season with sea salt and black pepper.
• Spread the flour on a plate, then beat the eggs in a wide, shallow bowl with the milk. Mix the breadcrumbs with a pinch of sea salt and spread out on another plate.
• Lightly oil a baking tray. Slice the fish fillets into 2cm strips, then dip into the flour, shaking off the excess. Next, dunk in the egg, then roll in the breadcrumbs until well coated and place onto the oiled baking tray.
• Transfer the fish and sweet potato wedges to the oven and roast for 25 to 30 minutes, or until golden and cooked through.
• Meanwhile, pick the parsley leaves, then finely chop along with the capers and gherkins (blitz in a food processor, if you prefer), and transfer to a bowl.
• Stir through the mayonnaise, finely grate in the lemon zest and squeeze in the juice, then mix well and season to taste.
• Plate up the fish and wedges, with the tartare sauce on the side - delicious served with steamed seasonal greens and an extra squeeze of lemon.

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 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.

TRAY BAKED SALMON WITH OLIVES, GREEN BEANS, ANCHOVIES AND TOMATOES

Steps:

• Tail the green beans, blanch them until tender in salted, boiling water, and drain. Put in a bowl with the cherry tomatoes and the stoned olives. Toss in the olive oil and a pinch of salt and pepper.
• Give the salmon fillets a quick wash under the tap and pat dry with kitchen paper towels. Squeeze the juice of 1/2 a lemon over the fillets, on both sides, then season both sides with salt and pepper and drizzle a little olive oil over the top. Preheat the oven and a roasting tray at the highest temperature. Put your 4 fillets of salmon at 1 end of the roasting tray. Toss the basil into the green beans, olives and tomatoes and place this mixture at the other end of the tray. Lay the anchovies over the green beans. Roast in the preheated oven for 10 minutes, then remove from the oven and serve with lemon quarters.
• This is very tasty with some homemade mayonnaise or aioli.
• Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice. Yield: 8 servings