Sma Tartor 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.

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.

SMA TARTOR

Steps:

• Cream butter with 1 cup sugar. Add the egg yolks; sift flour together with baking powder. Add to mixture.
• Stir well and add 1/2 tsp vanilla. Pat this mixture into a 9x9 inch cake pan.
• Sprinkle with nuts.
• Beat egg whites very stiff and beat in the second cup of brown sugar and 1/2 stp vanilla. Spread over the top of the nuts.
• Bake in 350F oven for 30 minutes.
• Cool.
• Cut in squares to serve.

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.