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.
- 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.