Salmon Carpaccio And Halibut Tartare Recipes

SALMON CARPACCIO AND HALIBUT TARTARE

Steps:

• To prepare the salmon carpaccio: Slice the salmon crosswise into 4 equal pieces. Paint each slice lightly with olive oil and place between 2 pieces of waxed paper. Using a meat mallet or wine bottle, with light tapping motions, very gently pound the salmon to about 1/16- inch thickness. Refrigerate in the waxed paper until ready to serve.
• Put the shallot, lemon zest and lemon juice in a small bowl. Season with salt and pepper. Add the capers. Whisk in 3 tablespoons olive oil.
• To prepare the halibut tartare: Dice the halibut as small as possible, put it in a bowl and put the bowl on ice.
• Just before serving, season the halibut with salt and pepper. Gently stir in the scallions, cucumber, jalapeño, olive oil and lime juice.
• For each serving, carefully peel one sheet of waxed paper from the salmon and invert onto a chilled plate. Remove the remaining waxed paper. Sprinkle the salmon lightly with salt. Drizzle with the lemon-caper oil and sprinkle with the chives and nasturtium petals.
• Spoon a 2-ounce mound of halibut tartare onto each plate, next to the salmon. Sprinkle with the dill.