California Farm Salmon Tartare
Tartare is spiced and chopped raw protein, like salmon, lobster, steak or lamb. To eat fresh raw salmon safely, we freeze the fresh salmon till solid and store frozen 24 hours to remove any wild caught salmon nematodes. Or buy frozen salmon filet and thaw.
Can be prepared in minutes, no curing needed, a delicious appetizer or party snack. If the protein is too fatty or oily, we press it overnight with a weight on a bed of rock salt and rinse.
Served on a thin slice of fresh English cucumber on a thin slice of toasted French baguette , or a cracker.
California Farm Salmon Tartare
Tartare is spiced and chopped raw protein, like salmon, lobster, steak or lamb. To eat fresh raw salmon safely, we freeze the fresh salmon till solid and store frozen 24 hours to remove any wild caught salmon nematodes. Or buy frozen salmon filet and thaw.
Can be prepared in minutes, no curing needed, a delicious appetizer or party snack. If the protein is too fatty or oily, we press it overnight with a weight on a bed of rock salt and rinse.
Served on a thin slice of fresh English cucumber on a thin slice of toasted French baguette , or a cracker.
Open in Cookpad AppSteps
- 1
If bought fresh, Freeze the salmon filet till hard, keep frozen 24 hours, thaw. If filet is too oily: Sprinkle with brown sugar, flaked seasalt and crushed pepper. Lay on bed of rocksalt. Press overnight with glass bowl on top to remove excess oil. Skin, scrape off fat layer directly under the skin. Rinse and dry. Slice the salmon 1/4” thick, make 1/4” dices with sharp hatchet. Taste.
- 2
Chop the red onion as fine as possible. Chop the capers just as fine. Chop the Italian parsley just as fine. Grate and add the zest from the limes.
- 3
Mix chopped vegetables and salmon gently. Mix in sesame oil, mayonaise, lime juice, and red pepper sauce. Fold together with salmon mix, carefully, to maintain an airy light mix. Taste and adjust spices.
- 4
Slice French baguette 1/4” thick, brush one side with olive oil. Toast oiled side in dry cast iron skillet. Slice unpeeled cucumber on mandolin 1/16” thick, put thin layer of mayo on bread, lay cucumber slice on toasted slice of baguette or on cracker.
- 5
Cover with a heaping layer of salmon tartare, one whole tablespoon each. Sprinkle a few flakes of seasalt over. Serve.
Tips
The thicker the salmon filet, the more tender this tartare is.
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