Salmon Tartare With Apple Dill Gherkins Recipes

FRESH SALMON TARTARE

Fresh Salmon Tartare image

Provided by Ina Garten

Time 3h20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 pound skinless fresh salmon fillet
1/2 pound smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (3 limes)
1/3 cup minced shallots (2 shallots)
2 tablespoons good olive oil
1/4 cup minced fresh dill
3 tablespoons drained capers
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 loaf seven-grain bread, thinly sliced and toasted, for serving

Steps:

Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

SALMON TARTARE

Salmon Tartare image

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

Ingredients

1 8-ounce boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh cilantro
1 1/2 teaspoons grapeseed or vegetable oil
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
1/2 teaspoon Asian sesame oil
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips

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 WITH APPLE, DILL & GHERKINS

Salmon tartare with apple, dill & gherkins image

Push the bar up with your starter this Christmas with this super-light and fresh salmon tartare with apple, dill & gherkins. It has bags of flavour

Provided by Brett Redman

Categories Starter

Time 25m

Number Of Ingredients 13

Ingredients

1 tsp caraway seeds
700g top quality, fresh salmon
150g smoked salmon (unsliced)
50g shallots , peeled
small bunch dill
75g jar cocktail gherkins , drained
1 Granny Smith apple
flaky sea salt
1 lemon , juiced
100g horseradish sauce
100ml extra virgin olive oil
100g crème fraîche
1 head of celery , cut into pieces, and rye crackers, to serve

Steps:

Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.
Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.

Nutrition Facts : Calories 559 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium

SALMON TARTARE

Salmon Tartare image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 15m

Yield Six or more servings

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless raw salmon fillets
4 teaspoons finely chopped fresh dill
2 tablespoons olive oil
3 tablespoons fresh lime juice
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped red onions
Dill and mustard sauce (see recipe)
Buttered toast triangles (see instructions)

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.

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