All recipes paired with wine, Fish and Seafood

Salmon Tartar

I just recently made this recipe for our friends, as an appetizer. I wasn’t sure if they would mind the idea of eating a raw fish. Well, it seemed that I didn’t make enough that night. Just few days ago my husband mentioned that he was craving salmon tartar. And since I just went to Whole Foods, and bought the most beautiful piece of wild organic salmon, I thought it was a great idea to let the quality fish shine on its own. So here is my recipe the way we love it at our home:

Salmon tartar

1 lbs fresh wild salmon, skinless
1 shallot, finely chopped
Salt and freshly ground pepper
Juice from 1 lime
2 tbs dry white wine (optional)
1 tbs fresh green dill (if you can’t stand dill like me, substitute for parsley, chive, whatever you like)
1 tbs extra virgin olive oil
1 tbs chopped capers
1 teaspoon Dijon mustard
Baguette or your favorite bread

This recipe works with raw salmon so I recommend getting the freshest, highest quality fish you can. Carefully clean the meat of any bones, fat spots or skin.

Cut the salmon into tiny little cubes by hand (you can use a processor but any great chef wouldn’t approve of that when preparing tartar).
In a small bowl put the finely chopped meat, add shallot, all the spices, lime juice and mix well with the fork. Taste and adjust the seasoning if needed.

Brush each slice of bread or French baguette with an olive oil, spread it on the baking sheet and let’s bake in the oven for about 10 minutes, until lightly brown and crispy. You can also toast the bread, but trust me, it’s not the same.

It is nice to serve tartar in the bowl or arranged on the plate, and slices of the bread on the side – to let everybody make their own plate.

Serve with dry white wine or champagne. Bon appetite!