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Information

Course: appetizer
Total time: under 1 hour
Skill level: Easy
Cost: Moderate
Yield: SERVES 6 AS AN APPETIZER
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Notes

Serve salmon tartare as an elegant appetizer or first course. Have the tartare take center stage on an oversized plate with an artful flourish of paper-thin cucumber slices strewn about. A drizzle of extra-virgin olive oil, a scattering of minced chives, and a dusting of fleur de sel make this a showstopper for a sophisticated dinner party, perfect for a New Year’s Eve party.

Ingredients

  • 1 center-cut salmon fillet (8 ounces), skin and pin bones removed (see Notes)
  • 1 tablespoon minced fresh chives, plus more for garnish
  • 1 tablespoon minced shallots
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1½ teaspoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • ¾ teaspoon kosher or sea salt
  • Pinch or 2 of freshly ground white pepper
  • 1 English cucumber
  • Fleur de sel for sprinkling (see Note)

Directions

Using a very sharp knife, cut the salmon into ¼-inch dice. (Do not use a food processor, as it damages the texture of the fish, making it coarse and mushy.) Place the salmon in a medium bowl. Gently fold in the 1 tablespoon chives, the shallots, parsley, and lemon juice. Stir in the 1 tablespoon olive oil and add the salt and pepper. Cover and refrigerate for at least 30 minutes or up to 8 hours. Remove from the refrigerator 20 minutes before serving.

Cut the cucumber in half crosswise. Cut each half into long, paper-thin slices. Set aside on a plate, covered, until ready to serve.

To assemble, using 6 large salad or dinner plates, scatter several slices of cucumber around each plate in a random, artful way. Leave the center of each plate open. Spoon approximately ¼ cup tartare into a mound in the center of each plate. Drizzle olive oil over the cucumber slices, garnish with chives, and sprinkle with a bit of fleur de sel. Serve immediately.

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Nutritional Information

Nutrients per serving

Nutritional information includes 1/2 teaspoon of Fleur de Sel for sprinkling.

106kcal (5%)
12mg (1%)
5mg (8%)
7mcg RAE (0%)
213mg
17mg
8g
1g
0g
1g
21mg (7%)
508mg (21%)
1g (7%)
7g (11%)
0mg (2%)