Salmon Tartare with Tomatoes, Cucumbers & Capers
Author: 
Recipe type: Appetizer, Fish
Cuisine: American, Italian
Prep time: 
Total time: 
Serves: 2-4
 
You could certainly swap tuna for the salmon if you prefer.
Ingredients
  • 6 oz. Salmon, skin removed
  • ¼ c. quartered Grape or Cherry Tomatoes
  • ¼ medium Cucumber, peeled, seeded,and diced
  • 1 Tbsp. Capers, rinsed
  • 6 Basil Leaves, torn
  • ½ medium Shallot, finely diced, divided
  • 1 Tbsp. minced Chives, divided
  • zest of ½ Lemon
  • Lemon Juice
  • Extra Virgin Olive Oil
  • Flaky Sea Salt & Freshly Ground Pepper
Instructions
  1. Place the salmon in the freezer for 15 minutes prior to beginning. The fish will be much easier to cut if it is well-chilled.
  2. Combine the tomatoes, cucumbers, capers, and basil in a small bowl with ½ of the shallots and chives. Season with salt and pepper, a drizzle of olive oil, and a squeeze of lemon.
  3. Dice the salmon into ⅛- 1/4 in. cubes. Toss with lemon zest, remaining shallots and chives, a little olive oil, and salt and pepper to taste.
  4. Shape the tartare into a cylinder. Using a ring mold, make a base with the tomato-cucumber salad and layer the tartare over this. Place in the refrigerator for a few minutes to help it firm up before unmolding. If you don't have ring molds improvise with a wide-mouthed mason jar or measuring cup lined with plastic wrap (to ease the unmolding process) and invert onto plate. Serve with kettle chips, cracker, or crostini.
Recipe by strawberryplum at http://www.strawberryplum.com/salmon-tartare-with-tomatoes-cucumbers-capers/