Classic Salmon Tartare

This recipe technique appears in our first cook book, ‘French Cooking Academy: 100 Essential Recipes for the Home Cook’.

Walk in the footsteps of the many chefs who learned how to prepare salmon tartare in French culinary school. Beautifully plated in a food ring, minced raw salmon filet is combined with an olive oil–based mayonnaise, chopped fresh herbs, capers and a touch of Tabasco for some punch. Served for brunch or as a light lunch, this small dish will make your guests feel special with its restaurant presentation. For this recipe, use the freshest wild or farmed salmon you can find and buy and consume it on the same day. Walk in the footsteps of the many chefs who learned how to prepare salmon tartare in French culinary school. Beautifully plated in a food ring, minced raw salmon filet is combined with an olive oil-based mayonnaise, chopped fresh herbs, capers and a touch of Tabasco for some punch. Served for brunch or as a light lunch, this small dish will make your guests feel special with its restaurant presentation. For this recipe, use the freshest wild or farmed salmon you can find and buy and consume it on the same day.

1 lb (500 g) sashimi-grade salmon filets

1 large egg yolk, at room temperature

1 tsp Dijon mustard

Salt and pepper to season

⅓ cup (80 ml) olive oil

1 tbsp (15 ml) fresh lemon juice

4 tbsp (40 g) finely chopped shallot

2 tbsp (20 g) finely chopped capers

2 tbsp (10 g) finely chopped fresh chives

2 tbsp (10 g) finely chopped fresh parsley

A few drops of Worcestershire sauce

½ tsp Tabasco

subheading: MISE EN PLACE:

You will need a food ring to plate the tartare (I used one with a 3-inch (8-cm) diameter).

Clean the salmon filet, also removing any skin. If necessary, trim any dark pieces of flesh so you’re let with the most pristine part of the filets.

Directions at thefrenchcookingacademy.com

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