Salmon Tartare
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Cooking time :
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Cooking time :
Total time :
Salmon Tartare for 2 as a main course or 4 as an appetizer:
- 300g fresh salmon fillet (let your fishmonger choose a moderately fatty cut)
- 1 shot of vodka (opt for a high-quality vodka for best results)
- 3 medium-sized pickles
- 2 shallots (or 1 large shallot)
- 3 tablespoons mayonnaise (preferably homemade and made with olive oil or a mix)
- Equivalent of 1 tablespoon capers
- Equivalent of 1 tablespoon dill
- Fleur de sel (Salt)
- Freshly ground black pepper
- Extra virgin olive oil
- Lamb's lettuce (mâche)
Progression
1- Cut the salmon (remove the skin and less noble parts) into approximately 1/2 cm cubes. Set aside.
2- Finely julienne shallots, pickles, and capers.
3- In a bowl, mix the salmon cubes with the vodka. Add capers, shallots, and pickles, and mix well.
4- Add mayonnaise (adjust quantity according to preference) and mix to achieve a homogeneous tartare.
5- On a plate, create a bed with the lamb's lettuce, shape the tartare (into a dome, circle, etc.) in the center of the plate on the lettuce bed. Add a few grains of fleur de sel, a twist of black pepper, and a drizzle of olive oil to finish the preparation.
Serve immediately!
If you prepare the recipe in advance, do not mix the salmon with the various ingredients; the tartare does not like to wait!
Serve with the best dry white wine you have in your cellar (an Entre-Deux-Mers, a Languedoc, or a wine from the Pyrenees would make a perfect pairing).
Enjoy your meal!
2- Finely julienne shallots, pickles, and capers.
3- In a bowl, mix the salmon cubes with the vodka. Add capers, shallots, and pickles, and mix well.
4- Add mayonnaise (adjust quantity according to preference) and mix to achieve a homogeneous tartare.
5- On a plate, create a bed with the lamb's lettuce, shape the tartare (into a dome, circle, etc.) in the center of the plate on the lettuce bed. Add a few grains of fleur de sel, a twist of black pepper, and a drizzle of olive oil to finish the preparation.
Serve immediately!
If you prepare the recipe in advance, do not mix the salmon with the various ingredients; the tartare does not like to wait!
Serve with the best dry white wine you have in your cellar (an Entre-Deux-Mers, a Languedoc, or a wine from the Pyrenees would make a perfect pairing).
Enjoy your meal!
credits photo : ©ivan-A.F.Touch
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