Ingredients with Measurements:
- 2 tablespoons of capers, drained
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped pitted green olives
- 2 tablespoons of extra-virgin olive oil
- 2 tablespoons of freshly squeezed lemon juice
- 1 teaspoon of Dijon mustard
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 8 ounces of fresh salmon, finely chopped
Special Equipment Needed:
- Cutting board
- Knife
- Mixing bowl
Step-by-Step Instructions:
1. Place the capers, parsley, olives, olive oil, lemon juice, Dijon mustard, salt, and pepper in a mixing bowl. Stir to combine.
2. Add the chopped salmon to the bowl and mix until all ingredients are evenly distributed.
3. Serve the salmon tartare in individual bowls or on small plates.
Time:
Preparation Time: 10 minutes
Cooking Time: None
Temperature: None
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 12g
Carbohydrates: 4g
Protein: 18g
Substitutions for Ingredients
- Capers: pickles or cornichons
- Parsley: cilantro or basil
- Olives: diced tomatoes or cucumbers
- Olive oil: avocado oil or vegetable oil
- Lemon juice: lime juice or white wine vinegar
Variations:
- Add diced avocado for a creamy texture
- Add diced red onion for a bit of crunch
- Add diced jalapeno for some heat
- Add diced bell pepper for a pop of color
Tips and Tricks:
- Use the freshest salmon you can find for the best flavor
- Be sure to finely chop the salmon to ensure even distribution of ingredients
- Taste and adjust the seasoning as needed
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Not recommended.
Presentation Ideas:
- Serve the salmon tartare in individual bowls or on small plates
- Garnish with a sprinkle of fresh parsley and a spritz of lemon juice
- Serve with crackers or crostini
Garnishes:
- Chopped fresh parsley
- Lemon wedges
- Crackers or crostini
Pairings:
- White wine or champagne
- Arugula salad
- Roasted vegetables
Suggested Side Dishes:
- Roasted potatoes
- Grilled asparagus
- Roasted Brussels sprouts
Troubleshooting Advice:
- If the salmon tartare is too salty, add a squeeze of lemon juice to balance out the flavors.
- If the salmon tartare is too acidic, add a pinch of sugar to balance out the flavors.
Food Safety Advice:
- Be sure to use the freshest salmon available for the best flavor and safety.
- Refrigerate any leftovers promptly and consume within 3 days.
Food History:
Salmon tartare is believed to have originated in France in the 19th century. It has since become a popular dish around the world, with variations including different types of fish, herbs, and spices.
Flavor Profiles:
This dish has a bright, acidic flavor from the lemon juice and olives, with a hint of saltiness from the capers. The salmon provides a mild, subtle flavor that is complemented by the herbs and spices.
Serving Suggestions:
- Serve with crackers or crostini
- Garnish with a sprinkle of fresh parsley and a spritz of lemon juice
- Serve with a side of roasted potatoes or grilled vegetables
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