Communicator, cooker, drinker, poet. Grew up in a mining town, wore a hard hat.

Sunday, March 28, 2010

Sunday Afternoon Salmon Tartare

One of the blessings of leaving near the Atwater Market is that you can choose to have a salmon tartare on Sunday afternoon for no reason in particular. This recipe is borrowed, probably mostly in spirit, from Bar & Boeuf. Bar & Boeuf is a wonderful restaurant in downtown Montreal across the street from my office, where my roommate also happens to work. Because my roommate works there (and is such a wonderful person) I was able to spend a shift in the kitchen, mostly observing but also deveining fois gras poorly. Watching orders of tartare being prepared reminded me that I loved these raw bits. I also realized that I had yet to make one at home. Anyway, this is a very basic salmon tartare that's lovely with a glass of Sauvignon blanc on a Sunday afternoon.

From Cooking & Food (Montréal)
Ingredients are as follows:
  • sushi-grade salmon
  • dash of olive oil
  • minced shallots
  • chives
  • finely chopped dill
  • coarsely ground sea salt
  • fresh ground pepper
  • lime zest
  • fresh lime juice
Rinse your salmon in cold water and pat try. Cut the salmon with a sharp knife into small cubes. There is a specific way to cut sushi, I'm not entirely sure if it does in the case of tartare. Well, I'm sure it does to some people but it doesn't really to me.

Add a dash of olive oil and coat the salmon until it's got a bit of a sheen. Add everything except the lime juice and mix gently together. Refrigerate for about an hour.

From Cooking & Food (Montréal)

Now that that's done, slice baguette into to fairly thin pieces, drizzle with a bit of olive oil and bake in an oven at 425 for a couple of minutes, or until they're slightly brown.

Assemble and enjoy!

From Cooking & Food (Montréal)