Recipe: Salmon Tartar
Summary: Fresh salmon tartar is a simple dish that truly spotlights the rich flavorful integrity of salmon. With accents of capers the light crunch and aromatics of fennel the spicy heat of the chili against the cold salmon with the lemon and the fresh zest of a lime will make this dish pop. My favorites are Tuna Tartar, Salmon Tartar, Bluefish Tartar, Mahi Mahi Tartar, Fluke Tartar & Halibut Tartar– always use fresh great quality fish.
- 1 ½ lbs of fresh wild salmon.
- ½ cup of capers.
- ½ cup small diced fennel.
- A few springs of fennel fronze. That’s the leafy top part of the fennel, it looks a little like dill.
- ½ -1 jalapeno diced. Depending on how spicy you want it to be.
- 1 lemon
- 1 lime
- a good extra virgin olive oil,
- a good coarse sea salt or coarse kosher sea salt will do.
- 1-2 bulbs of Belgian endive. You can use crackers too.
- Cut up salmon into small rough mince. Or desired small cube size. I use 2 knives at a time like a drummer. Don’t try if your a klutz.
- Rinse capers and give them a rough chop.
- Dice up about a quarter of the fennel bulb, or the stalk.
- Juice lemon, no pits please.
- Give a good chop to the fennel fronze.
- In a large bowl add salmon, fennel, chili or jalapeno, and capers.
- Add Lemon juice, olive oil about 1 large tbs of a good extra virgin olive oil and about 2 pinches of salt. Almost forgot the fronze.
- Mix thoroughly.
- Fridge for 5 minutes. Best served chilled
- Now peel endive leafs, this will be the edible plate for the tar tar.
- Now just spoon a decent amount of tartar on the endive leaf.
- Finish with the zest from the lime and enjoy.
Cooking Times/Difficulty Levels
- Prep Time: about 15-20 min
- Cook Time: none
- Difficulty Level: easy
Recipe by StonedChef.com