Salmon Tartare

Name: Salmon Tartare
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 10.5 oz fresh salmon fillet, skinless and boneless; 1 null small scallion; 1 tablespoon capers, drained; 3 null small dill pickles; 2 tablespoon fresh dill, chopped; 0.5 lemon lemon, juiced; 3 tablespoon extra-virgin olive oil; 1 teaspoon Dijon mustard; null null salt, to taste; null null freshly ground black pepper, to taste

#Raw #Fish #Easy

Total Time35mins

Rating0.0/ 5.0

Servings4people

Aitana Román

@aitanaroman

Ingredients

fresh salmon fillet, skinless and boneless10.5 oz

small scallion1

capers, drained1 tablespoon

small dill pickles3

fresh dill, chopped2 tablespoon

lemon, juiced0.5 lemon

extra-virgin olive oil3 tablespoon

Dijon mustard1 teaspoon

salt, to taste

freshly ground black pepper, to taste

Instructions

Ensure the salmon is very cold. Using a sharp knife, cut it into roughly 1/4-inch cubes and transfer them to a large bowl.

Finely chop the scallion, capers, and dill pickles, then add them to the salmon in the bowl.

Add the chopped fresh dill, juice of half a lemon, extra-virgin olive oil, and Dijon mustard. Gently stir to combine, being careful not to mash the salmon.

Taste and adjust with salt and freshly ground black pepper to your liking.

Cover the bowl with plastic wrap and chill in the refrigerator for 15–20 minutes to allow the flavors to meld.

When ready to serve, use a ring mold if you like, and serve the tartare with crostini, blinis, or avocado slices.

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