Marcus Montreal salmon tartare
Ingredients
- 1/3 cup sushi grade salmon, cut into 1/4 inch dice
- 1 tesapoon dill pickles, minced
- 1 teaspoon capers, minced
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- Salt to taste
- 1 teaspoon chopped parsley
- 1 teaspoon chopped chives
- 5 croutons, recipe below
Croutons:
- 1 pc baguette
- 2 tablespoons olive oil
- 1/2 teaspoon berbere
Directions
- Place salmon, pickles, capers, lemon juice, olive oil and salt in a bowl.
- Mix well with a spoon until the oil is creamy. Add in parsley and chives and stir to combine. Serve with croutons.
Croutons:
- Heat oven to 325F.
- Slice baguette into 1/8 inch thick slices. Transfer to a baking sheet.
- Mix together olive oil and berbere, and brush onto the baguette slices.
- Transfer the baking sheet to the oven and toast the baguette until lightly browned and crunchy, approximately 12 minutes.
