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Chuck’s Salmon Tartar

Chuck's Salmon Tartar
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Ingredients

A large bowl of ice
500
g sushi grade salmon filet
Generous pinch of chopped parsley
Generous pinch of finely chopped chives
Pinch of coarsely chopped shallots
Pinch celery leaves
1
heaping Tbsp of grated horseradish
Handful of micro arugula
Pinch of sea salt
Zest of half a lemon
Small handful of croutons
A drizzle of olive oil
2
splashes of jalapeño sauce
Pinch of ground pepper
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Directions

Step 1

Chop your parsley, chives and shallots. Tear your celery leaves from the stalks. Set aside.

Step 2

Place a medium sized mixing bowl in the large bowl of ice. Preparing this on ice keeps it nice and cool all the way through.

Step 3

Skin your salmon filet.

Step 4

Clean any brown flesh left behind – you want the salmon to be bright pink.

Step 5

Chop the filet into small ¼ inch cubes. Place in the mixing bowl.

Step 6

To the salmon add your parsley, chives, shallots and celery leaves.

Step 7

Grate in a heaping Tbsp of horseradish.

Step 8

Add a handful of micro arugula. If you can’t find micro arugula, regular arugula can work – just tear the leaves into smaller pieces.

Step 9

Add a pinch of sea salt, and zest in half a lemon.

Step 10

Toss in a small handful of croutons.

Step 11

Drizzle with olive oil. Salmon is a fatty fish, so don’t be too generous.

Step 12

Add 2 splashes of jalapeño sauce, and a pinch of ground pepper.

Step 13

Toss together.

Step 14

Serve on a cold plate, and garnish with a pinch of grated horseradish.

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