I had some leftover salmon and put together this dish. It is very simple but packs a great flavor punch. Normally, I make the tartare with pickled ginger and the zest of lime but since I am trying to be very local, that's not an option.
Salmon Tartare with Basil
For the salmon
Chop up any leftover scraps of salmon after cleaning a filet. Or use 6 0z. of very fresh wild salmon. Meat from the belly is normally best for this dish because of its high fat content. Here I am using sockeye salmon. To your liking, add 1 small diced shallot, 1 small clove garlic minced, ground chili or hot sauce like tabasco, salt and pepper; then stuff on a leaf of basil. You can wrap them with a chive to make a little bundle or leave the leaf open to present the tartare.
Chop up any leftover scraps of salmon after cleaning a filet. Or use 6 0z. of very fresh wild salmon. Meat from the belly is normally best for this dish because of its high fat content. Here I am using sockeye salmon. To your liking, add 1 small diced shallot, 1 small clove garlic minced, ground chili or hot sauce like tabasco, salt and pepper; then stuff on a leaf of basil. You can wrap them with a chive to make a little bundle or leave the leaf open to present the tartare.
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