Sockeye Salmon Tartare
Adapted from “Wild Alaskan Seafood: Celebrated Recipes from America’s Top Chefs” by James O. Fraioli
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.
- 2 pounds fresh sockeye salmon, skin and pin bones removed
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons fish sauce
- 1 tablespoon olive oil
- 1 medium garlic clove, minced
- Finely grated zest of 1 medium lemon
- 2 tablespoons seeded, skinned, and finely diced tomato
- 1 tablespoon finely chopped fresh chervil
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon freshly squeezed lemon juice, plus more as needed
- Microgreens, for garnish
- Taro chips or toasted baguette slices, for serving
- 1Trim any cartilage and dark areas of flesh (the blood line) from the salmon and discard. Dice the salmon into 1/4-inch cubes and place in a large bowl. Season with salt and pepper.
- 2Add the fish sauce, olive oil, garlic, and lemon zest and gently fold to combine.
- 3Add the tomato, herbs, shallot, and measured lemon juice and gently fold to combine. Taste and season with additional salt, pepper, and lemon juice as needed.
- 4To serve, place a small round cookie cutter on a plate and pack it gently with the tartare, or spread the tartare thinly on the plate. Garnish with microgreens and serve with taro chips or baguette slices.
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