Classic Salmon Tartare

By: Stephane Nguyen with Kate Blenkiron, excerpted from French Cooking Academy

Classic Salmon Tartare

By: Stephane Nguyen with Kate Blenkiron, excerpted from French Cooking Academy

Walk in the footsteps of the many chefs who learned how to prepare salmon tartare in French culinary school. Beautifully plated in a food ring, minced raw salmon filet is combined with an olive oil–based mayonnaise, chopped fresh herbs, capers and a touch of Tabasco for some punch. Served for brunch or as a light lunch, this small dish will make your guests feel special with its restaurant presentation. For this recipe, buy the freshest wild or farmed salmon you can find and consume it on the same day.

Serves4 as a starter

Ingredients

1 pound (500 g) fresh sashimi-grade salmon filets
Fresh Herb Vinaigrette or olive oil, for drizzling
1 large egg yolk, at room temperature
1 teaspoon Dijon mustard
Salt and pepper, to season
1/3 cup (80 ml) olive oil
1 tablespoon (15 ml) fresh lemon juice
1/4 cup (40 g) finely chopped shallot
2 tablespoons (20 g) finely chopped capers
2 tablespoons (10 g) finely chopped fresh chives
2 tablespoons (6 g) finely chopped fresh parsley
A few drops of Worcestershire sauce
1/2 teaspoon Tabasco
Paper-thin slices of cucumber or radish, to garnish
Handful of chopped fresh herbs, to garnish
Toasted baguette, to serve (Optional)

Instructions:

To make the flavored mayonnaise, in a medium-sized bowl, vigorously whisk the egg yolk, mustard and two pinches each of salt and pepper for 30 seconds to kick-start the emulsion. Add the olive oil a little at a time, whisking constantly, until you get a thick mayonnaise. Add the lemon juice and mix in the shallot, capers, chives and parsley. Flavor with the Worcestershire sauce and Tabasco, and add extra salt and pepper, if needed. Chill the flavored mayonnaise for 15 minutes.
Take the salmon out of the fridge and, on a clean, synthetic chopping board, use a large sharp knife to cut the filets into ½-inch (1.3-cm)–thick slices, followed by cutting those slices again into ½-inch (1.3-cm)–thick strips. Chop the strips into very small cubes. (Avoid big pieces, otherwise the tartare will fall apart when plated.)
Remove the flavored mayonnaise from the fridge and gently stir the minced salmon into it. Let it rest in the fridge for at least 10 minutes to allow the flavors to diffuse through the salmon.
To serve, position the food ring in the middle of a plate and spoon in ½ cup (120 g) of salmon tartare. Flatten the top with a spoon, then slowly remove the food ring to reveal a beautiful tower of tartare. Decorate the top with slices of cucumber and a sprinkle of chopped fresh herbs. Finish with a drizzle of Fresh Herb Vinaigrette or olive oil and serve with a slice of toasted baguette (optional).

Mise en place

You will need a food ring to plate the tartare. (I used one with a 3-inch [8-cm] diameter.) Clean the salmon filets, also removing any skin. If necessary, trim any dark pieces of flesh so you’re left with the most pristine part of the filets. Keep chilled until preparation.