Ingredients with Measurements:
- 1/2 pound fresh salmon, skin removed and finely chopped
- 1 tablespoon fresh dillisk, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon capers, drained and finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine the finely chopped salmon, dillisk, red onion, and capers.
2. Add the fresh lemon juice and extra-virgin olive oil to the mixing bowl and stir gently until all ingredients are well combined.
3. Season the mixture with salt and freshly ground black pepper to taste.
4. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Once chilled, remove the plastic wrap and give the mixture a final stir.
6. Using a spoon, transfer the tartare to a serving dish.
Time:
Preparation time: 10 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 120
Fat: 7g
Saturated Fat: 1g
Cholesterol: 25mg
Sodium: 210mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 12g
Substitutions for ingredients:
- Fresh salmon can be substituted with fresh tuna or any other fresh fish of your choice.
- Dillisk can be substituted with fresh dill or any other fresh herb of your choice.
- Red onion can be substituted with shallots or any other onion of your choice.
- Capers can be substituted with chopped pickles or olives.
Variations:
- Add diced avocado or cucumber for a refreshing twist.
- Serve the tartare on top of a bed of mixed greens or toasted bread.
- Add a dollop of crème fraîche or sour cream on top of the tartare for a creamy finish.
Tips and tricks:
- Use a very sharp chef's knife to finely chop the salmon and other ingredients.
- Be sure to refrigerate the tartare for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the tartare chilled for the best flavor and texture.
Storage instructions:
Store any leftover tartare in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This tartare is best served cold and does not need to be reheated.
Presentation ideas:
Serve the tartare in a small glass or on a small plate for an elegant presentation.
Garnishes:
Garnish with a sprig of fresh dill or a slice of lemon.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a side of crusty bread or crackers.
Troubleshooting advice:
If the tartare is too salty, add a squeeze of fresh lemon juice to balance out the flavors.
Food safety advice:
Be sure to use fresh, high-quality ingredients and refrigerate the tartare at 40°F or below to prevent bacterial growth.
Food history:
Tartare is a classic French dish that traditionally consists of finely chopped raw beef or horse meat. However, in recent years, tartare has become more versatile and can be made with a variety of ingredients, including fish.
Flavor profiles:
This dillisk and salmon tartare is fresh, bright, and flavorful, with a hint of brininess from the dillisk and capers.
Serving suggestions:
Serve as an appetizer or light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A