1 lb Fresh salmon fillet; all
-skin and bones
Removed
4 tb Olive oil
2 ts Grated ginger
2 tb Chopped chives
1/2 ts Sea salt
1/2 ts Freshy-grated white pepper
2 c Finely-diced; seeded but not
-peeled,
Cucumber
3 tb Asian sesame oil
Red oak leaf lettuce
Fresh herb garnish; fresh
-lemon balm
Preferred
Use only the freshest possible salmon for this dish from a reliable source.
This may not be done ahead of time since its flavor, freshness and
presentation rely on last-minute preparation and assembly. Always work with
an absolutely clean area and plastic gloves would be welcome at this time.
Cut the salmon fillet by hand, using a very sharp knife, into an even dice
1/4-inch thick. Mix the fish in a bowl with the olive oil, ginger, chives,
salt and pepper and let marinate for a few minutes. Mix the diced cucumber
with the sesame oil in a bowl and season lightly with salt and pepper.
Place a wreath of red leaf lettuce around a serving dish. Use a pastry ring
to create a layered look for the final presentation of the tartar. Place
the ring in the center of the plate and fill the lower portion of the ring
with cucumber salad. Smooth the layer evenly and add a layer of salmon
tartar on top of the cucumber. Top the salmon with some fresh herb leaves
and serve immediately. Garnish with chopped chives and finely-chopped zest
of lemon and lime. This recipe yields 6 to 8 appetizer servings.
Yields
6 servings