Salmon Tartare In A Martini Glass Recipes
SALMON TARTARE
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Provided by Bon Appétit Test Kitchen
Categories Fish Appetizer Valentine's Day Quick & Easy Oscars Mother's Day Lime Salmon Healthy Raw Chive Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place salmon on a plate; freeze until well chilled, about 20 minutes.
- Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
SALMON TARTARE
A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the centre rare and soft. Serve with buttered crusty brown toast.
Provided by grubdaily
Categories Appetizers and Snacks Seafood
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 0.6 g, Cholesterol 41.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 1.6 g, Sodium 227.1 mg, Sugar 0.1 g
SALMON TARTARE IN A MARTINI GLASS
Steps:
- Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves.
SALMON 'TARTARE' SPREAD
Start everyone with a glass of bubbly and this Salmon 'Tartare' Spread served on kettle-style potato chips, sesame crackers or toasts.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Seafood
Yield 10
Number Of Ingredients 6
Steps:
- Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 0.6 g, Cholesterol 5.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 280.4 mg, Sugar 0.2 g
SALMON TARTARE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 15m
Yield Six or more servings
Number Of Ingredients 9
Steps:
- Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
- Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
- Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.
DILLED SALMON TARTARE ON WHOLE GRAIN BREAD
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.
Provided by Manami
Categories Spreads
Time 25m
Yield 6 glasses, 6 serving(s)
Number Of Ingredients 12
Steps:
- SPREAD:.
- 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.
- SALMON:.
- 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.
- ASSEMBLE:.
- 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.
- Enjoy!
Nutrition Facts : Calories 181, Fat 9.2, SaturatedFat 1.4, Cholesterol 37.4, Sodium 521.1, Carbohydrate 8.3, Fiber 0.5, Sugar 3.1, Protein 16.2
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