Salmon Tartare
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
46
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Vegetable Oil3 large
Egg Yolk1 cup
Shallot (finely chopped)1 cup
Capers (finely chopped)4.5 tsps
Lime Juice (freshly squeezed)1 tbsp
Dijon Mustard1.5 tsps
Hot Pepper Sauce2 tbsps
Chives (finely snipped fresh)2 tbsps
Chervil (finely chopped fresh)60 g
Pea (shoots)1
SaltDirections:
1
To make the sauce, combine the vegetable oil and olive oil in a liquid measuring cup
2
In a medium bowl, combine egg yolks, shallots, capers, fish sauce, lemon juice, lime juice, mustard, Tabasco sauce, and white pepper
3
Whisk in the oil, drop by drop, until the sauce begins to thicken
4
Continue adding oil, in a slow steady stream, until all of the oil is incorporated
5
Taste, and adjust for seasoning
6
Transfer 1/2 of the sauce to a medium bowl
7
Add the diced salmon, and stir gently to combine
8
If necessary, add additional sauce to barely coat the salmon
9
Reserve remaining sauce for another use
10
Stir in chives, parsley, and chervil
11
In a medium bowl, toss pea shoots with lemon juice, olive oil, salt, and pepper
12
Place a 2-inch-diameter ring mold on a plate
13
Fill mold to capacity with salmon tartare
14
Pat down evenly with the back of a spoon
15
Gently remove mold
16
Repeat with remaining salmon on fivore plates
17
Wrap each disk of salmon tartare with a slice of smoked salmon
18
Divide pea shoots between the plates, and serve immediately