Flaked Salmon Tartare
From romy 16 years agoIngredients
- 1 large egg shopping list
- 1 pound salmon fillet, skinned shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 1 ¼ teaspoons coarse salt shopping list
- freshly ground pepper shopping list
- 2 teaspoons fresh lemon juice, plus wedges for garnish shopping list
- dash of hot sauce shopping list
- 1 small shallot, finely chopped shopping list
- 1 tablespoon chopped drained capers shopping list
- 3 cornichons, coarsely chopped shopping list
- 2 tablespoons finely chopped chives shopping list
- 1 tablespoon finely chopped fresh flat-leaf parsley shopping list
How to make it
- Place egg in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Remove from heat. Cover, and let stand 13 minutes. Using a slotted spoon, remove egg, and rinse under cold water until cool. Gently press against a hard surface to crack shell; peel. Cut egg in half lengthwise. Grate each half on the small holes of a grater into a small bowl. Cover with plastic wrap; set aside.
- Preheat oven to 350 degrees. Place salmon in a 13x9 inch baking dish. Brush with 1 teaspoon oil; season with 1 teaspoon salt and ¼ teaspoon pepper. Cover with foil; bake until salmon is cooked through and flakes easily, about 15 minutes. Uncover partially, and let cool slightly in dish on a wire rack. Using a fork, gently flake salmon into large pieces. Transfer to a large bowl.
- Whisk together lemon juice, hot sauce, and remaining ¼ teaspoon salt in a bowl. Add remaining 2 teaspoons oil, whisking until emulsified. Drizzle dressing over salmon, and toss gently. Divide among plates. Scatter shallot, capers, cornichons, chives, parsley, and egg over each dividing evenly, season with pepper. Serve with lemon wedges.
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