The texture is important in this Salmon Tartare recipe so take a moment to get it right. The balance of ingredients is also important so taste and adjust to suit the situation.
Salmon Tartare with Capers, Scallions and HorseradishPrint This Recipe Total time Yield 6Published
- ½ pound thinly sliced raw salmon
- 1 tablespoon extra-virgin olive oil
- 2 tablespoon capers, rinsed and drained
- juice of ½ lemon
- 2 tablespoon shallots, finely minced
- 3 tablespoon scallions, white & light green parts thinly sliced
- 1 tablespoon prepared horseradish, plus more for serving
- 1 teaspoon lemon zest
- 1 pinch sea salt
- 24 very thin slices of baguette toasted
- ½ cucumber, very thinly sliced
On a cutting board, stack the salmon several slices high and cut into ¼‑inch cubes. The roughly chop the cubes until they are about 1/8‑inch pieces, but not purÃ©ed. 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.