FRESH SALMON TARTARE
Steps:
- Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
- When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.
SALMON OR TUNA TARTARE
I like to serve this on endive leaves, red pepper squares or rounds of cucumber. You also could top crostini with it. Don't make it too far ahead of serving, because you don't want the fish to cook in the lime juice and you won't have the glistening color or flavor.
Provided by Martha Rose Shulman
Categories easy, appetizer
Time 15m
Yield 2 1/2 cups, serving 10 as an hors d'oeuvre
Number Of Ingredients 14
Steps:
- Sprinkle the cucumber with salt, and let sit for 15 minutes while you prepare the remaining ingredients. Then rinse and drain on paper towels. Meanwhile, place the shallots in a bowl and cover with cold water. Let sit five minutes, then drain, rinse and drain again on paper towels.
- In a medium bowl, toss the cucumber, fish, shallots, cilantro and capers with lime juice, rice vinegar and olive oil. Season with salt; if you want to add a little spice, add a pinch of cayenne. Taste and adjust seasonings. Chill until ready to serve (but not too long). Place spoonfuls on endive leaves, red pepper squares, cucumber rounds or croutons, and serve.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY TUNA TARTARE
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
- To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
- In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.
SALMON TARTARE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve. Slice cucumber into very thin (almost transparent) rounds and set aside. In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice and finally add the salmon. Cover and refrigerate if not using immediately. Just before serving, chop the tomatoes, season with salt and pepper and a sprinkling of olive oil, and stir to combine. On a serving plate, spread the cucumber slices to cover 2/3 of the plate, leaving a space in the center of the plate. Then arrange the salmon over the cucumber, then top with the seasoned tomatoes. Garnish with sliced avocado and chopped chives. Serve with endive, toast points or crackers.
DILLED SALMON TARTARE ON WHOLE GRAIN BREAD
Categories Mustard No-Cook Cocktail Party Quick & Easy New Year's Eve Mayonnaise Salmon Chill Dill Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Mix mustard and mayonnaise in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.
- Mix salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.
- Spread 1 tablespoon mustard mixture on 1 side of each bread slice. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices. Transfer to platter and serve.
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