Easter brunch 2013 continues, with salmon tartare. This is a sort of French ceviche, where lemon juice "cooks" raw fish. It's really really good. It made a nice little starter for us, before the quiche.
This is another lightning dish if the fishmonger (butcher here in Iowa) dices or minces the fish, as the friendly folks at Fareway did for me. Don't dare use a food processor, as it mangles the fishie's tissues.
I suppose verrines are really supposed to have layers. That's easy to do, such as Thomas Keller's with a layer of red onion crème fraiche, or one I did yesterday with capers. A red layer of marinated roasted pepper, drained from the jar and chopped would be nice too.
These "verrine" glasses are actually votive candle holders from Walmart, 88¢ each.
Serves 4
8 ounces of salmon filet (belly if possible) cut into 1/8 in dice or minced
10 chive spears or 2 green onion tops
2 teaspoons of Dijon mustard, preferably Maille
1/3 cup extra virgin olive oil
3 tablespoons lemon juice (about 1 medium lemon)
salt and pepper
- Chop the chives or green onion tops very finely
- In a bowl, beat the chives, mustard, olive oil, and lemon juice into an emulsion.
- Toss the salmon into the dressing and season.
- Cover and refrigerate for 30 minutes.
- Serve in small "verrine" glasses, garnished with chives or green onion tops.
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