My husband loves tartars, ceviche ,sushi and virtually everything that involves raw seafood. Consequently after the 8 years of marriage I have mastered the skills of preparing great tartars and made my husband a very happy man ! Whether its salmon ,tuna, wahoo or any other fish the concept is the same its about getting fresh fish and letting the lemon/lime cure or cook it. The buttery texture and wonderful zesty taste of fresh fish gives gastronomic orgasms .
Pair it with a glass of cold champagne or wine and there you have a sexy meal .Enjoy !
Ingredients
- 450 g sushi grade salmon fillets, skin removed
- 3 tbsp. Olive oil
- 2 tbsp. Lime/lemon juice
- 1 red onion diced
- 1 avocado
- 1 1/2 tbsp. minced fresh cilantro
- 1 1/2 tbsp. minced fresh Parsley
- 2 tbsp. Capers
- 1 tbsp. Chopped chives
- 1/4 tbsp. minced peeled fresh ginger
- 1 tbsp Dijon mustard
- Kosher salt ,freshly ground black pepper & red chilli pepper to taste
- Garnish: Arugula leaves, red pepper, roasted sesame seeds, balsamic glaze
Preparation
- Thinly slice salmon lengthwise into 1/8″-wide sheets. Cut each sheet into 1/8″-long strips. Cut strips crosswise into 1/8″ cubes.
- In a bowl, combine all the ingredients
- Season with salt and pepper and stir.
- Adjust the seasoning if necessary.
- To dress the tartare, place a cookie cutter about 7.5 cm (3 inches) in diameter on a plate.
- Fill first with cubed avocado and then with the tartare and press with the back of a spoon to even out the surface.
- Gently unmould. Repeat to form the remaining portions.
- Decorate each tartare with microgreens. Serve immediately.
- Enjoy with a glass of white or sparkling wine . Bon Appetit !
- Note: Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
English 
Armenian