Salmon Tartare with Root Veggie Chips
Updated: Apr 5
Inspired by the good old days at Island Creek Oyster Bar, I've been feeling extra nostalgic lately for their classic Salmon Tartare dish. I've tested this a few times, and you can imagine that the quintessential ingredient is sourcing the freshest, high quality piece of fish that you're able to get your hands on. A trusted fishmonger is so so important, and I often wonder if that's why many people think "they hate seafood" because they haven't found a genuine source. Definitely make this dish close to when you'll enjoy it, as the citrusy vinegar mix will slightly cook the fish, turning it more to a ceviche as it chills in the fridge. I'm thinking next time of drizzling a chili oil around the final dish, but let me know how you serve + devour it! Serves 4
2 Tbsp white wine vinegar
1 lemon, zested and juiced
1 small shallot, finely chopped
Salt and pepper
1 small cucumber, cut in half, seeded and finely chopped (or 3 mini cukes)
1 small jalapeño, cut in half, seeded and finely chopped
12 chive sprigs, finely chopped, reserve some for garnish
1 Lb fresh salmon, sushi-grade quality, skin removed
Root veggie chips, for serving
In a medium size mixing bowl (avoid stainless steel), combine the vinegar, lemon juice and zest, and the shallot. Stir to combine, season with salt and pepper, and allow to sit for 5-10 minutes to marinate the shallot.
Meanwhile, prepare the salmon by slicing into long strips, then cubing and finely chopping into an even texture and consistency.
Add the cucumber, jalapeño, chives, and chopped salmon to the shallot mixture. Season with salt and pepper, and allow the flavors to meld in the fridge for about 10-15 minutes, tossing frequently to evenly coat the chopped salmon.
Transfer the salmon tartare to a serving bowl, and display with your favorite seeded crackers or root vegetable chips, then enjoy!