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6
First-Course ServingsMedium
Published 2001
I serve salmon tartare somewhat differently than classic steak tartare. I dispense with the raw egg yolks and instead serve homemade herb and caper mayonnaise, extra capers, and mustard. I chop the raw salmon with a chefs’ knife, but a food processor will also work.
Cut the salmon into cubes about ¼ inch on each side using a chefs’ knife, or by pulsing briefly in a food processor.
Just before you’re ready to serve, spoon a mound of salmon in the center of 6 chilled plates or glasses. Pass the tartar sauce, capers, and mustard for guests to mix into the salmon tartare to taste.