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Salmon Tartare

ivan Fishes and Shellfish 0 Comments

Prepare time : 20 minutes
Cooking time : 0 minutes
Total time : 20 minutes

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!