Out of this world Salmon Tartare

Layered Salmon Tartare with Avocado

I made this for mother’s day and it received rave reviews.There are 4 parts to make this crazy good, and all are simple. You can pare it down to one, two or three parts if desired. It is very important you get sushi grade salmon, as it will be served raw. You can use frozen salmon filets, since the freezing process does make it as close to sushi grade as possible – just does not taste as fresh. But heck – depending on your budget and location, use what you can find, but be safe and select either frozen or ask the fish department for sushi grade and confirm it is sushi grade.  If you can’t find it – look to the bottom of this post for alternate ideas.

Enough lecture, now on to the delicious Salmon Tartare:

Avocado Base

1 large ripe avocado, diced

1 limes, juiced

1/2 lemon, juiced

1 TBS minced ginger

1/4 cup minced pea shoots (or 1 TBS fresh cilantro)

2 TBS minced red onion

1 jalapeño pepper, diced (optional for a kick)

1 TBS Wasabi (optional for a kick)

salt and pepper

Mix all ingredients in a bowl – taste and adjust seasoning – salt, lemon, lime. Cover and refrigerate 1 – 3 hours before serving.

Salmon Tartare

1/2 LB sushi grade salmon, minced (freezing for 2 hours will help mincing go much easier and faster)

1 TBS ginger, minced

1/4 cup diced, peeled and seeded cucumbers

1 TBS sesame oil

1/2 lime, juiced

1 TBS lemon juice

1 TBS minced chives

1 TBS minced shallots

1 TBS minced red onion

salt and pepper

Mix all ingredients in a bowl, taste and adjust seasoning – salt, lemon, lime. Cover and refrigerate for 1 – 2 hours before serving.

Creme Fraiche

1/2 cup creme fraiche (or sour cream)

1 TBS red onion minced

1 TBS dill chopped

1 tsp lemon juice

salt and pepper

Whisk all in a bowl, taste and adjust seasoning – salt, pepper. Cover and refrigerate for at least 1 hour or over night.

Topping

2 TBS Tobiko (caviar) – optional – but gives it a nice look and crunch

Spoon on top when ready. This is an inexpensive caviar that can be found is most large supermarkets. It is the same kind that is served on most sushi. It does come in different flavors. I use the orange version, but you can also use the wasabi or other versions. The wasabi gives a little kick.

Assembling

If you have a circular mold, this is the time to use it, if not – just have fun.

Put down the Avocado first, then top with the salmon, drizzle with the creme fraiche (sour cream), and then top with the caviar.

Serve with crackers or thick cut potato chips. I made the potato chips myself (gone by the time I took the pict), but it can be labor intensive since I had to do in batches. But given the reactions from my guests, they were a big hit. Perhaps, I will do them again. I just have to reserve a day and make sure I have some great music playing with a nice glass of wine

OPTIONS!

This would not be a complete post without options. Can’t find sushi grade salmon? Below are a couple other ideas that will work and still be fantastic. When cooking the below, sauté with garlic, white wine and olive oil – salt and pepper of course.

Shrimp – cooked and diced

Crab – cooked and diced

Lobster – cooked and diced – good summertime change-up

White fish – cooked and shredded

Tuna – Cooked and diced (if raw – make sure it is sushi grade)

Vegetarian/Vegan option – Blanched asparagus, green beans, peas, broccoli, tomatoes, watermelon, melon, etc. (one or more) – diced

Toss with a TBS low sodium soy sauce for another flavor enhancer