This fresh salmon tartare recipe by Chef Frank McMahon of Hank’s in Charleston, South Carolina, is a light and delicious starter loaded with fragrant herbs. Scoop it up with crunchy taro chips or a toasted baguette.
What to buy: If you can’t find sockeye salmon, get the freshest salmon possible. To shape the tartare into perfect circles, use small round cookie cutters.
Game plan: To make the salmon easier to cut, place it in the freezer for about 10 minutes before dicing.