Flaked Salmon Tartare Recipes

SALMON TARTARE

Salmon Tartare image

Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

Provided by Bon Appétit Test Kitchen

Categories Fish Appetizer Valentine's Day Quick & Easy Oscars Mother's Day Lime Salmon Healthy Raw Chive Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 8-ounce boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh cilantro
1 1/2 teaspoons grapeseed or vegetable oil
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
1/2 teaspoon Asian sesame oil
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips

Steps:

Place salmon on a plate; freeze until well chilled, about 20 minutes.
Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

FLAKED SALMON "TARTARE"

Flaked Salmon

Experts recommend eating at least two servings of fatty fish, such as salmon, herring, or tuna, per week. In this dish, bold capers and fresh herbs -- classic beef tartare add-ins -- brighten the buttery flavor of flaked baked salmon.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1 large egg
1 pound salmon fillet, skinned
1 tablespoon extra-virgin olive oil
1 1/4 teaspoons coarse salt
Freshly ground pepper
2 teaspoons fresh lemon juice, plus wedges for garnish
Dash of hot sauce
1 small shallot, finely chopped
1 tablespoon chopped drained capers
3 cornichons, coarsely chopped
2 tablespoons finely chopped chives
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

Place egg in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Remove from heat. Cover, and let stand 13 minutes. Using a slotted spoon, remove egg, and rinse under cold water until cool. Gently press against a hard surface to crack shell; peel. Cut egg in half lengthwise. Grate each half on the small holes of a grater into a small bowl. Cover with plastic wrap; set aside.
Preheat oven to 350 degrees. Place salmon in a 13-by-9-inch nonreactive baking dish. Brush with 1 teaspoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover with foil; bake until salmon is cooked through and flakes easily, about 15 minutes. Uncover partially, and let cool slightly in dish on a wire rack. Using a fork, gently flake salmon into large pieces. Transfer to a large bowl.
Whisk together lemon juice, hot sauce, and remaining 1/4 teaspoon salt in a bowl. Add remaining 2 teaspoons oil, whisking until emulsified. Drizzle dressing over salmon, and toss gently. Divide among plates. Scatter shallot, capers, cornichons, chives, parsley, and egg over each, dividing evenly; season with pepper. Serve with lemon wedges.

Nutrition Facts : Calories 135 g, Cholesterol 75 g, Protein 16 g, SaturatedFat 1 g, Sodium 425 g

FRESH SALMON TARTARE

Fresh Salmon Tartare image

Provided by Ina Garten

Categories appetizer

Time 3h20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound skinless fresh salmon fillet
1/2 pound smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (3 limes)
1/3 cup minced shallots (2 shallots)
2 tablespoons good olive oil
1/4 cup minced fresh dill
3 tablespoons drained capers
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 loaf seven-grain bread, thinly sliced and toasted, for serving

Steps:

Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

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