Salmon Tartare


There’s something fishy going on at NotHemingway.com.  It’s a guest commentary from the culinary troubadour, Fredericksburg Flash.  He first brought you a commentary on the Salt ‘ till ya Drop post a few years back.  The spirit has moved him again and he’s decided to contribute even more great food experiences to the blog.  This man has tasted food in more countries than I can count so if Flash says it’s good, take note.  Welcome back, Flash!

6 March, 2012, by Fredericksburg Flash

Awhile back while traveling, Mrs. FF and I saw an item on the menu that piqued our curiosity. It was listed in appetizers as Salmon Tartare.

Something must have had a greater attraction, because we did not order it that meal. It has always been in the back of my mind, and last week I decided I would experiment with a recipe. I should explain that Mrs. FF and I both really enjoy cooking but I rarely use a strict recipe. I will attempt to give you the building blocks I used, but feel free to add your own flavor touches.

Start with a skinless salmon fillet. Cut into 1/2” chunks and in a nonreactive bowl, squeeze the juice of a couple limes over the salmon. As in ceviche, the lime juice “cooks” the fish. Stir to expose all of the fish to lime juice. I then refrigerate for no more than 2 hours. Now I add Dijon mustard and whole grain mustard. Add just enough to coat the fish. This also acts to stop the cooking process. Next add capers, sea salt and lots of fresh dill weed. Cover to seal and refrigerate for a couple of hours to let the flavors marry. I served it with a slice of just baked “One Minute Ciabatta”, as previously presented on NH’s blog. Mrs. FF and like wine…all kinds of wine. Not being wine snobs, we don’t always follow all of the”Wine Rules” We chose a Merlot from Cap Rock Winery, Lubbock, Texas. We also had a baby spinach salad with a light coating of quality olive that we recently brought back from Tuscany.

I think presentation is always a major part of the meal. We had purchased 16, two ounce martini glasses from Crate and Barrel. We’ve used them for other appetizers and drinks, and they worked well for this. I’m pretty sure this will be featured at our next home dinner party.

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