Prep 25 mins
Cook 0 mins
Have been going through all my back issues of Bon Appetit and I found this great recipe for "another" salmon tartare. It has been suggested that it be served in martini glasses on small bed of a mesclun mix with a cocktail rye or some type of rye cracker. The pumpernickel cocktail bread just doesn't cut it. Also, to keep the color of the salmon vivid only add the lime juice in the last 30 minutes - it cooks in that amount of time so there won't be a problem. It is best to buy frozen - slice when it is partially frozen, if you want fresh, you'll have to partially freeze it to slice it. There is a chilling time for at least 30 minutes, which I didn't allow for.
SPREAD FOR BREAD OR CRACKERS
- 1⁄4 cup honey mustard
- 1⁄4 cup mayonnaise
- 1 lb frozen salmon fillets, partially thawed, cut into 1/4-inch cubes or 1 lb fresh salmon, cut into 1/4-inch cubes
- 1⁄2 cup finely chopped red onion
- 1⁄4 cup chopped fresh dill (keep some sprigs for garnish)
- 2 tablespoons drained capers, coarsely chopped
- 2 tablespoons fresh lime juice
- 1⁄4 cup minced shallot
- 2 teaspoons extra virgin olive oil (the best you can afford, it needs a good quality oil)
- 3⁄4 teaspoon coarse kosher salt
- 1⁄2-3⁄4 teaspoon fresh ground black pepper
- whole grain bread or rye crackers or rye cocktail bread
- Mix mustard and mayonnaise in small bowl to blend.
- Season to taste with salt and pepper.
- Can be made 3 days ahead; cover and refrigerate.
- Mix salmon, red onion, fresh dill, drained capers, shallots, olive oil, salt, ground black pepper and lime juice (30 MIN ONLY).
- Cover and chill until cold, at least 30 minutes.
- Can be made 4 hours ahead w/out lime juice; keep refrigerated.
- Spread 1 tablespoon mustard mixture on 1 side of each bread slice.
- Cut each bread slice into 6 pieces.
- Divide salmon tartare mixture among bread slices or martini glasses with a bed of mixed mesclun and the bread on the side.