Salmon Tartare with cucumber

Name: Salmon Tartare with cucumber
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 1 cup (140 g) finely diced English cucumber; Fine sea salt; 8 ounces (225 g) sushi-quality salmon fillet, skin and pin bones removed, finely chopped; 8 ounces (225 g) hot-smoked salmon fillet, skinned and finely chopped; ½ cup (120 ml) crème fraîche; 6 small cornichons, finely chopped; 1 small shallot, minced; ¼ cup (11 g) finely chopped fresh chives; 2 tablespoons finely chopped fresh dill; 1 tablespoon fresh lemon juice; Freshly ground pepper; Crostini, for serving

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This recipe, which combines both raw and hot-smoked salmon, is a refreshing and delicious way to enjoy raw fish. Make sure to use the freshest fish you can find. Plus, who doesn’t like golden, crunchy crostini? (Potato chips also make a great accompaniment.)

Ingredients

1 cup (140 g) finely diced English cucumber
Fine sea salt
8

Americas
United States
Fish course
Pescatarian
California

Method

In a fine-mesh sieve, toss the cucumber with 2 teaspoons salt, then let stand for 20 minutes. Rinse under cold running water, drain well, and pat dry with paper towels. Transfer the cucumber to a serving bowl.

Add the fresh salmon, hot-smoked salmon, crème fraîche, cornichons, shallot, chives