A process more than a recipe.
I bought some really lovely salmon and decided to make tartar with some of it and had no intention of posting about it, but then I took some nice pictures and here we are recorded for posterity.
It’s based on the recipe from Thomas Kellers’ Bouchon cookbook, my reference for most things “French Bistro”. I have not tried a disappointing preparation from this book yet and I’ve tried many (quiche, Parisian gnocchi, Boeuf bourguignon, soups …)
The first step, chopping the fish is the most important and most time consuming of this whole simple dish. Chill the salmon, really well and then using a very sharp knife mince it by hand. This results in the best texture. Mincing it in a food processor is really not an option and will only make for a salmon paste. Not good for tartar.
I seasoned the fish with salt and pepper. Then tossed in some minced shallots, chives and mixed in a few drizzles of olive oil. I used a ring mold to plate the salmon in the middle of the plate.
Garnishes are strewn around made from hard-cooked eggs chopped very small, chives, red onions and capers.
A lightly whipped scoop of creme fraiche goes on top for a luxurious texture and a little acidic freshness. Lastly I squeezed a few drops of lemon juice all over the fish. We enjoyed it with toasted home-baked bread and a glass of white wine for a light satisfying lunch.
