Salmon Tartare

Elevate your appetizer game with this luxurious Salmon Tartare. Fresh sushi-grade salmon meets classic French influences in this elegant dish that's easier to make than you'd think!

Prep List

• Salmon filet, sushi grade x 1/2 lb, skin removed

• Egg x 1, hard boiled

• Shallot x 1 tbs, finely chopped

• Capers x 1 tbs, drained and chopped

• Chives x 1 tbs, chopped

• Dijon mustard x 1/2 tbs

• Salt and freshly ground black pepper, to taste

• Creme Fraiche x 1 tbsp

• Optional: Toasted brioche, for serving

• Optional: EVOO & Lemon juice to finish

Recipe

• Dice the salmon into small, uniform pieces, 1/4 to 1/2 inch in size.

• In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, and lemon juice until well combined. Pour this mixture over the salmon tartare.

• Season the salmon tartare with salt and freshly ground white pepper to taste. Add 1 tsp of the chopped shallot and mix to combine.

• Using 200g of tartare create a large thin ring ¼-½ inch thick on a 10’ plate, making sure there are no air bubbles or empty spots

• Cover the plate with plastic wrap and tap lightly to press the fish down evenly. Refrigerate the salmon tartare for at least 30 minutes to allow the flavors to meld together.

• Before serving remove the plate from the fridge. Use piping bag to pipe crème fraiche in a ring around the salmon.

• Garnish the white of the plate with the chives, capers, egg yolk, egg white, shallot.

• Garnish with flaky salt, a squeeze of lemon, lemon zest, and EVOO.