Marc Murphy’s Salmon Tartare

Name: Marc Murphy’s Salmon Tartare
Total time: 3600 s
Yield: 2 raciones
Cuisine: American
Ingredients: Olive Oil from Spain; 1 pound fresh salmon fillet, skinned; 2 teaspoons Dijon mustard; 1 small red onion; Parsley; Preserved lemon; Sea salt; 1 baguette

Olive Oils from Spain @oliveoilsspain

Spain

This fresh recipe was concoted for us by the brillant Marc Murphy. Using the cooking technique of marination, you really get a lot of flavor in this dish thanks to the olive oil from Spain mixture that it's marinated in. Make some on an evening when you want something light but filling - and delicious of course!

Olive Oils from Spain @oliveoilsspain

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Ingredients

60 minutes

2 raciones

Olive Oil from Spain
1pound fresh salmon fillet, skinned
2teaspoons Dijon mustard
1small red onion
Parsley
Preserved lemon
Sea salt
1baguette

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Steps

60 minutes

1

First, put the salmon in the freezer for an hour to makes it easier to handle. Once it has firmed up, cut it into small dices and put in a bowl. Cover with Olive Oil and the juice of half a lemon.
2

Keep in the fridge until ready to serve.
3

Slice the baguette and toast in a frying pan with a few drops of Olive Oil, then set aside to cool.
4

To serve, make a swirl on the plate with a very thin coating of Dijon mustard and pile on top of it the salmon, some finely-sliced red onion, a few sprigs of parsley, some very finely diced preserved lemon and a sprinkling of sea salt flakes.