Recipe

Flaked Salmon Tartare Recipe

	Romy / All my dishes 1 year, 1 month ago This is a flavorful twist on baked salmon and can be combined with lots of different side dishes. It's also a good choice for a brunch buffet. Prep:15m Cook:15m Servings:6	Romy
	salmon light flavorful healthy versatile

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Ingredients

1 large egg

1 pound salmon fillet, skinned

1 tablespoon extra-virgin olive oil

1 ¼ teaspoons coarse salt

freshly ground pepper

2 teaspoons fresh lemon juice, plus wedges for garnish

dash of hot sauce

1 small shallot, finely chopped

1 tablespoon chopped drained capers

3 cornichons, coarsely chopped

2 tablespoons finely chopped chives

1 tablespoon finely chopped fresh flat-leaf parsley

Directions

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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