Salmon Tartare

    Published: 06-16-2009
    Views: 13,836
    Chef Susan Odell demonstrates how to make Salmon Tartare. While worthy of the most discriminating gourmet, this appetizer is easy to make and will please even the simplest of palates.

    Susan Odell: I am Chef Susan Odell of foodell.

    com. I am a professional teaching Chef and a Graduate of Le Cordon Bleu. And I get asked all the time about appetizer recipes. When I need something that's really elegant, taste really good, to serve at my own parties or even to bring somewhere else, I like to make Salmon Tartare. It's delicious, it's beautiful on the plate and it's really easy to make.

    First of all, we have got salmon, I have landlocked, I buy a good quality frozen salmon that's never been thawed. So to cut your salmon, if you buy frozen salmon, it's a little easier to cut if it's still a little frozen. Cut a few slices off of the end and then you can stack those slices up, cut them lengthwise, again, we are going for very small pieces, we want these to be bite-size so you need small cubes of salmon. That's your goal. So just run your knife along them and get your tiny little cubes and move it to a bowl where we are going to mix in all of the rest of the ingredients.

    I have got a lemon. To get the lemon zest, you need a very fine grater. I am going to use a microplane fine grater and it just takes this lemon zest off which is just the yellow part, you don't want the white pith. We are going to add that to the bowl with the salmon. We also will add juice from half of the lemon.

    Now just mix in two teaspoons of finely chopped shallot, 1 tablespoon chopped chives, 2 teaspoons of extra virgin olive oil. I am also going to add a 1/4 of a teaspoon of salt and an eighth of a teaspoon of black pepper. Stir that all together. We are going to put it in the refrigerator for 30 minutes or even up to 12 hours so you can make it in advance.

    I am going to make some sweet corn bread to serve my salmon tatare on. My dry ingredients include one and half cups of all-purpose flour, two-thirds of a cup of granulated sugar, half a cup of yellow cornmeal and I have got a tablespoon of baking powder and a half teaspoon of salt. Just stir those together.

    For my wet ingredients I have one and a quarters cup of milk, 1/3rd of a cup of canola oil, 3 tablespoons of melted butter yum and 2 eggs just lightly beaten. Just whisk all of those together and then we are going to add them to our dry ingredients.

    Pour your corn bread batter into a parchment lined baking sheet. You want your corn bread to be thin. Now we are going to be bake it at 350 degrees for 15-20 minutes, just until it starts to get light golden on top. Once it cools we will cut it into serving pieces. Now just top each of your corn cakes with a little bit of the salmon, about a teaspoon. You want to do this pretty much right before you serve it or your corn cakes will get soggy.

    To garnish my salmon tartare, I am going to use a little bit of sour cream. I find this is really easy, if you just put the sour cream in either a piping bag or a little plastic bag and then just snip a hole in the corner. Now just top your salmon with a tiny dollop of sour cream and for the coup de grce, the finishing touch, a little chive right on top. And there you have it.

    The Salmon Tartare recipe makes it out 30 appetizers. You are going to have leftover corn bread, which is always a good thing. These are beautiful, they are elegant and they are super delicious. Your friends are going to love them.

    Bon Apptit!