Salmon Tartare with Taramosalata
A couple of weeks ago I served this starter/appetizer course at my last Greek Supper Club. It’s an elegant dish and easy to assemble but you need a cake/ring mold. The bottom layer is crispy potato sticks, salmon tartar and then a layer of taramosalata.
The great thing about this dish is that a spoonful gives you the perfect bite of salmon, creamy taramosalata and crunch from the potato sticks. One could make their own fried potato sticks but I found this potato sticks product to do the trick.
The final other ingredient is one you can make…my taramosalata recipe…it’s a winner!
4
servings
30
minutes
5
minutes
- Salmon Tartare
-
125gr. of sushi grade salmon
-
1 Tbsp. finely diced red onion
-
1 Tbsp. diced dill pickle
-
1/4 tsp. lime zest
-
1 tsp. Dijon mustard
-
1 tsp. Greek yogurt
-
1 tsp. chopped fresh dill
-
squeeze of lime juice
- For the Quick Cure
-
1/4 tsp. sea salt
-
1/8 tsp. sugar
-
1 Tbsp. vodka
- For Assembly
-
approx. 1/2 cup potato sticks
-
approx. 1/2 cup taramosalata
- Garnish
-
chopped fresh chives
- Place your salmon in the freezer for an hour – enough to firm up. Place on your cutting board and cut into slices then dice. Place in a bowl, cover with plastic wrap and place back in the fridge.
- Prepare the remaining tartar ingredients (cover and place in fridge if assembling later).
- When you’re ready to serve your tartare, take the your salmon out of the fridge, add the the vodka, salt and sugar and toss. Reserve for 5 minutes.
- Add the remaining ingredients and toss to combine.
- Take a handful of potato sticks and squish in your palm to make smaller pieces and place on the bottom of the ring mold (add enough to cover the bottom).
- Top with the salmon and use a spoon to even out the top. Now top with taramosalata and smooth the top to smooth and flatten. Top with chives and lift the mold and serve.
- Buy salmon from a trusted shop or fishmonger
Freeze your salmon for at least 3 hours (kill any microbes)
Cut partially frozen or almost thawed salmon for easier chopping
Chop salmon an hour before serving, cover with click wrap in fridge
The post Salmon Tartare with Taramosalata first appeared on Kalofagas.ca.
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