Fresh Smoked Salmon Tartar With Raspberries Recipes

RASPBERRY SALMON

Steps:

• Mash the raspberries and vinegar with a fork in a small bowl. Stir in the orange peel, orange juice, honey and wine until combined. Set aside.
• Coat a nonstick skillet with the cooking spray and place over medium heat. Cook the salmon until cooked through, about 4 minutes per side. Set aside.
• Remove the skillet from the heat and carefully wipe away any liquid with a paper towel. Return the skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook until just thickened, about 2 minutes.
• Pour the sauce over the salmon and serve with asparagus on the side.

SALMON TARTAR

Steps:

• Combine the salmon, chives, cornichons, dill, mustard, onions and lemon zest in a medium bowl and season with salt. Chill until ready to use.
• Preheat a grill pan to medium-high heat. Rub the baguette slices with the garlic, and then drizzle with olive oil and season with salt. Grill the bread until toasted and slightly charred.
• Lightly dress the arugula with olive oil and season with salt.
• Fill the ring mold with the tartar, and then remove the mold. Garnish with the dressed arugula on top and serve with crostini.

SALMON TARTAR

Steps:

• Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve.
• Slice cucumber into very thin (almost transparent) rounds and set aside.
• In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice, and mayonnaise. Cover and refrigerate if not using immediately. Just before serving, add the tomatoes to the mayonnaise mixture and stir to combine.
• On a serving plate, spread the cucumber to cover 2/3 of the plate, leaving a space in the center of the plate. Spread the mayonnaise mixture in the center of the plate and then arrange the salmon over the cucumber. Garnish with endive pieces around the edges.

SALMON TARTAR

Steps:

• Use only the freshest possible salmon for this dish from a reliable source.
• This may not be done ahead of time since its flavor, freshness and presentation rely on lastminute preparation and assembly. Always work with an absolutely clean area and plastic gloves would be welcome at this time.
• Cut the salmon fillet by hand, using a very sharp knife, into an even dice 1/4-inch thick.
• Mix the fish in a bowl with the olive oil, ginger, chives, salt and pepper and let marinate for a few minutes.
• Mix the diced cucumber with the sesame oil in a bowl and season lightly with salt and pepper.
• Place a wreath of red leaf lettuce around a serving dish. Use a pastry ring to create a layered look
• for the final presentation of the tartar. Place the ring in the center of the plate and fill the lower portion of the ring with cucumber salad. Smooth the layer evenly and add a layer of salmon tartar on top of the cucumber. Top the salmon with some fresh herb leaves and serve immediately.
• Garnish with chopped chives and finely chopped zest of lemon and lime.

RASPBERRY SALMON

Steps:

• For the Melba Sauce: In a blender puree raspberries. Strain out the seeds through a fine sieve. In a small saucepan heat the raspberry puree with the red currant jelly until it comes to a boil. Add the sugar and the cornstarch slurry and cook until the mixture is slightly thickened and clear. Yield: approximately 1 cup
• Place salmon in an oven safe pan. Immerse the salmon in lemon water. Place in a preheated 450 degree oven. Cook for about 10 minutes.
• Place Brie on top of the salmon and return to the oven.
• Combine the cream and Melba Sauce in a saucepan and heat over a medium flame. Drizzle sauce over the melted Brie and salmon, then serve.

SMOKED SALMON TARTARE WITH GINGER AND SESAME

Steps:

• Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.

SMOKED-SALMON TARTARE

Steps:

• Combine salmon, red onion, scallions, parsley, vinegar and oil in a large bowl and mix gently.