Wednesday 14 December 2011

Salmon Tartare

I was looking for a new appetizer to make for Sunday football.  This tartare is so fresh tasting and very easy to sit down and eat the whole bowl.  There is a lot of chopping, but it is well worth the wait once you are finished.

Salmon Tartare
  • 1 8oz boneless salmon fillet, skinless
  • 1/4 cup finely diced, seeded cucumber
  • 1 Tbs. fresh lime juice
  • 1 1/2 tspn. minced fresh chives
  • 1 1/2 tspn. minced fresh cilantro
  • 1 1/2 tspn. vegetable oil
  • 1 1/2 tspn. minced jalapeno
  • 1 1/2 tspn. minced shallot
  • 3/4 tspn. minced peeled fresh ginger
  • 1/2 tspn. Asian sesame oil
  • 1/4 tspn. lime zest
  • Kosher salt & black pepper
  • Tortilla chips or thick cut potato chips
-Place salmon on a pate, freeze until well chilled, about 20 minutes.  Cut salmon into 1/8 cubes.  Place salmon in medium bowl.  Add cucumbers and next nine ingredients and toss to combine.  Season tartar to taste with salt and pepper.  Serve with chips.  Enjoy!


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