Wild Salmon Tartare with Cucumber Salad

Reproduced with kind permission from Kathryn Joel (Chef Proprietor, Get Cooking Edmonton)

Salmon Tartare

400g salmon fillet (Kathryn used wild Chinook)
Juice of 1 lemon
2 shallots, finely chopped
2 tsps capers, rinsed and finely chopped
2 tsps fresh chives, finely chopped
Sea salt (Kathryn used Maldon Sea Salt) and freshly ground white pepper

Method:

Skin the salmon, removing any brown flesh, and use a pair of tweezers to pull out any bones.

Dice the salmon finely.

Mix the salmon with the lemon juice, shallots, capers and chives.


Season to taste with sea salt and white pepper, and more lemon juice to taste.


Allow the flavours to infuse and the lemon juice to “cook” the salmon for about 10 minutes.


Serve with Cucumber Salad and some good whole grain, rye or sourdough bread.


Cucumber Salad:

1 medium cucumber
1 tsp salt
1 tbsp white wine vinegar
2 tbsps extra-virgin olive oil
freshly ground white pepper

Method:

Halve the cucumber lengthways, then use a spoon or a melon baller to scoop out the seeds.

Slice the cucumber finely then put it in a colander and toss it with the salt.

Leave the cucumber to drain for about 30 minutes then rinse it with cold water and dry it well with paper towels or with a tea towel.

Dress the cucumber with the vinegar and olive oil and season to taste with white pepper.

Serve with the salmon tartare.

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