Hand-cut Salmon Tartare
Ingredients
- 600 gOncorhynchus kisutch (fresh, skinless and boneless)
- 2 pcShallot (finely minced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 tbspExtra virgin olive oil
- 1 pcChives fresh (chopped)
- 1 pcDill (leaves picked and chopped)
- 1 tspMustard
- 1 pinchFleur de sel
- 1 pinchHot pepper d'Espelette
- 1 tbspCapers (finely chopped)
Method
Glossy, firm salmon cubes awakened by sharp lemon and pungent shallots. The texture is rich and buttery, contrasted by the snap of fresh herbs.
- 1
Check for any remaining bones. Cut the salmon into slices, then sticks, and finally into regular 5mm cubes. Do not mince the flesh; we want to maintain texture and a clean structure.
- 2
Finely mince the shallot to avoid large pieces that would mask the fish's flavor. Do the same with the chives, dill, and capers. The mixture should be visually homogeneous.
- 3
In a cold mixing bowl, combine the salmon, herbs, shallot, capers, mustard, and olive oil. Pour the lemon juice in at the last moment to avoid 'cooking' the flesh. The sauce should lightly coat the fish without drowning it.
Frequently asked questions
How do you get this dish right?
- Place your fish in the freezer for 15 minutes before cutting: the flesh will be firmer and the cut cleaner.
- Always use a very sharp knife to avoid crushing the salmon fibers.
How long does this dish keep?
Consume immediately after preparation. Does not store well due to oxidation from the lemon juice.
