SALMON AND CUCUMBER TARTARE WITH WASABI SAUCE
Steps:
- 1. Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine. Combine with the cucumber in a medium bowl. 2. Rinse the shallot with cold water and drain on a paper towel. Add to the salmon and cucumber. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together. 3. In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve. 4. To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives and garnish with pickled ginger. Advance preparation: You can make this a few hours before serving and refrigerate. The salmon will "cook" slightly because of the acid in the lemon juice. Nutritional information per serving (4 servings): 233 calories; 12 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 53 milligrams cholesterol; 6 grams carbohydrates; 0 grams dietary fiber; 397 milligrams sodium (does not include salt to taste); 24 grams protein
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