Salmon Tartare on Crostini #FishFridayFoodies

Welcome to this month's edition of Fish Friday Foodies, hosted by Cam of Culinary Adventures of Camilla.  Cam chose the theme Raw Fish for this month asking us to share our favorite ways to eat fish raw.  She mentioned poke, seviche and tartare.  I immediately thought of Japanese because I love sushi and sashimi.  But I was intrigued by Cam's mention of tartare. I had never heard of tartare using fish.  I had only ever enjoyed it using beef.

The recipe I found for Salmon Tartare from Bon Appetit sounded wonderful so I decided I would give it a try.  I adapted the recipe very slightly and I served it with Crostini.  I did make it ahead of time and refrigerate it so it may be more of a seviche than a tartare.  Whatever you call it....it was incredible!!!

The best part is that it is so easy, peasy to make and so impressive to serve.  It only takes a few minutes to throw together so you could certainly serve it right away.  I was having a dinner party and like to be prepared ahead of time so I made it and let it chill for a few hours before serving.

You do need to plan ahead a bit because you want to put your salmon in the freezer for about 20 minutes so that it is easy to slice.  After 20 minutes slice the salmon into pieces about 1/8" thick.  Cut each slice into 1/8" thick strips and then cut each strip into 1/8" thick dice.

Then it is simply mixing together the remaining ingredients and adding the salmon to the marinated vegetables.

That's it!  Transfer to a serving bowl and serve immediately or chill until ready to serve.  This was part of an appetizer table at a dinner party I hosted and it was the first to go.  

Salmon Tartare

adapted from Bon Appetit

1 (8 oz) filet, sushi grade salmon

1/4 c. finely diced English cucumber

juice and zest of 1/2 a lime

1 1/2 t. minced cilantro

1 1/2 t. canola oil

1 1/2 t. minced, seeded jalapeno

1 1/2 t. minced shallot

1/2 t. minced ginger

1/2 t. sesame oil

freshly ground sea salt and pepper to taste

Place the salmon filet in the freezer for 20 minutes.  Meanwhile combine the cucumber, lime juice, lime zest, cilantro, canola oil, jalapeno, shallot, ginger, sesame oil, salt and pepper in a small bowl.

Remove filet from freezer and cut into 1/8" slices.  You should get 5 or 6 slices.  Discard the skin. Cut each slice into 1/8" strips.  Stack the strips and cut  into 1/8" dice.  Add to the vegetables and toss to coat the salmon with the dressing.

Place into a serving bowl and serve with a side of Crostini.  

To make crostini, cut a baguette into thin slices.  Place on a cookie sheet and bake in a preheated 350* oven for 15 minutes. Flip over and bake another 12-15 minutes until toasted and brown. Print Recipe

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