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Salmon Tartare with Capers, Scallions and Horseradish

Salmon Tartare
By jgreghenry Published February 10, 2010

Description

The texture is important in this recipe so take a moment to get it right. The balance of ingredients is also important so taste and adjust to suit the situation.

Prep time: 1 1⁄2 hours
Yield:1 ()

Ingredients:

  • 0.5 lb thinly sliced raw salmon
  • 1 T extra-virgin olive oil
  • 2 T capers, rinsed and drained
  • 0 juice of 1/2 lemon
  • 2 T shallots, finely minced
  • 3 T scallions, white & light green parts thinly sliced
  • 1 t lemon zest
  • 1 pn sea salt
  • 24 very thin slices of baguette toasted
  • 0.5 cucumber, very thinly sliced
  • 1 T prepared horseradish, plus more for serving

Summary

Yield
Servings
Prep time1 1⁄2 hours
Recipe
Ingredientsshallots scallions salmon olive oil lemon horseradish cucumber capers baguette

Directions

On a cutting board, stack the salmon several slices high and cut into 1/4-inch cubes. The roughly chop the cubes until they are about 1/8-inch pieces, but not puréed. Some variable texture is good. In a medium nonreactive mixing bowl, gently stir together the salmon, with all the remaining ingredients, except the cucumber and baguette slices.

Line the bottom of a serving tray with the cucumber slices laid out in concentric circles. Mound the tartare over the slices, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the tartare to chill.

Serve them on top of the baguette slices, with a bit of cucumber and additional horseradish on the side as optional add-ons.

Notes:

serves 6 as an appetizer

To Toast the Baguette:
Preheat the broiler. Arrange the bread slices on a baking sheet and place 3 to 4 inches from the heat source. Broil 1 to 2 minutes on each side, until golden brown and crispy. Remove from the oven and serve warm or at room temperature.