Recipe: Salmon Tartare

salmon-tartareSuper-fresh fish like that sold by Cook’s in Menlo Park makes it possible to prepare “crudo” (raw fish)-type dishes.The flavors here are amazing; a mouthful of taste with no added fat/oil other than the omega 3s from the salmon. And it’s gorgeous to look at, too.Serve this as an appetizer or as part of a buffet. It’s so delicious, though, that you’ll be tempted to eat it for your whole meal.If you’ve got guests that simply won’t eat raw fish, it also makes some out-of-this-world salmon patties (just sauté in a little butter or oil).

Serves 4 to 6


1 pound salmon fillet, with skin, bones and purple-colored area next to skin removed

1 bunch fresh parsley

2 anchovy fillets (optional)

4 tablespoons minced shallots

3 tablespoons capers, drained

2 tablespoons prepared horseradish (can be the creamy kind)

2 tablespoons grainy prepared mustard (French is best)

Freshly squeezed lemon juice to taste (at least 2 tablespoons)

Salt and pepper to taste


Chop the salmon reasonably fine by hand. Chop the parsley, anchovies, and shallots fine. Add the whole capers, horseradish, and mustard, and stir well. Mix with the salmon, and (right before serving) add lemon juice, and salt and pepper. Serve with toast points or crackers or on endive spears as an hors d’oeuvre.


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