Tartare of Wild Salmon

Name: Tartare of Wild Salmon (Tartara di Salmone)
Cuisine: Italian
Ingredients: 600 g (1 lb 5 oz) wild salmon, boned and skinned; 6 tbsp extra virgin olive oil; 1 tsp Tabasco; 1 tbsp finely chopped fresh dill; 1 tbsp salted capers, prepared, finely chopped; juice of 1 lemon and the grated zest of ½ lemon; juice of 1 lemon and the grated zest of ½ lemon; salt and pepper to taste; salt and pepper to taste

Tartara di Salmone

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

The ‘curing’ of the fish here actually ensures that the fish is practically ‘cooked’ rather than raw. You need to prepare this dish at least 6 hours before eating to allow the flavours to infuse.

Ingredients

600 g (1 lb 5 oz) wild salmon, boned and skinned
6

Europe
Italy
Fish course
Gluten-free
Pescatarian

Method

Mince the salmon in a food processor, or - better still - chop very finely with a knife, then mix together with all the other ingredients. Leave to rest, then check for seasoning. Serve with bruschetta or toast rubbed with garlic and brushed with olive oil.