Salmon tartare is a beautifully simple preparation of raw fish that is a celebration of freshness! The thing I love about this dish is the magic worked by the lemon juice. As well as imparting a sharpness, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the center rare and soft. Serve with buttered crusty brown toast.
Ingredients
- very fresh salmon fillet: 1 piece (5 ounce)
- shallot: 1 tsp (minced)
- fresh flat-leaf parsley: 1 tsp (minced)
- fresh chives: 1 tsp (minced)
- cornichon (small pickled cucumber): 1 tsp (minced)
- lemon juice: 1 tsp (to taste, fresh)
- sea salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Remove salmon skin and cut out the grey-colored bloodline so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl.
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Stir in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
