Scraping the flesh off the bones after you have filleted a whole large salmon will yield fine scraps to make this tartare. Otherwise, use sushi-quality or the best-quality salmon fillet you can find.
Servings: 6 - 8 first-course
- 1 pound skinless salmon fillet, pin bones removed (see headnote)
- 1/2 teaspoon caraway seed, coarsely ground
- Fronds from 1 to 2 stems dill, minced (1 to 2 tablespoons)
- 1 teaspoon salt
- 1/2 to 2/3 pound seedless (English) cucumber, peeled and cut crosswise into thin slices
- 1 teaspoon sugar
- 2 medium shallots, finely chopped (2 tablespoons)
- Rye crackers, for serving (optional)
- Salmon or trout roe, for garnish (optional)
- Gel and seeds of 1 medium tomato, for garnish (optional)
Rinse the salmon fillet and pat dry with paper towels. Use a sharp knife to coarsely chop the fish; this is preferable to using a food processor, which tends to produce a mushy-textured tartare. Combine in a mixing bowl with the caraway seed, dill and a little of the salt.
Combine the cucumber, the remaining salt and the sugar in a separate bowl. Cover with a plate and shake vigorously to coat evenly. Let it sit for a few minutes, then pour off any liquid. Add the shallot and toss to form a salad.
Divide the fish mixture into individual portions, either on plates or on rye crackers, if desired. Garnish with the cucumber salad, a little salmon or trout roe and tomato seeds and gel, if desired. Serve immediately.
From Gastronomer columnist Andreas Viestad.
Tested by Bonnie S. Benwick.
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