Wild salmon tartare
To experience Chef Charlotte’s cooking first hand be sure to check her out at the RCShow19 running Feb 24th - 26th, 2019.
Ingredients
- 12 ounces wild salmon
- 1/2 English cucumber, diced
- 1 cup of mixed fresh herbs, (basil, tarragon, lovage, celery leaves)
- Mayonnaise, recipe follows
- Salt and pepper (to taste)
Mayonnaise
- 4 egg yolks
- 4 tablespoons Dijon
- 4 tablespoons fresh lemon juice
- 4 teaspoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
- 1 teaspoon salt
- 1 cup olive oil
- 1 cup canola oil
Directions
Wild Salmon Tartare
- Finely chop the wild salmon filet into small diced portions.
- Dice the cucumber to a similar size.
- Rough chop the herbs and put aside half for the mayonnaise.
- Mix wild salmon and cucumber with the fresh herbs and the mayonnaise.
- Season to taste and garnish with a few fresh herbs.
Mayonnaise
- Place everything except olive oil in a bowl and mix with a hand blender; slowly drizzle in the oil until emulsified.
- Season and add the fresh herbs.
