Best Salmon Carpaccio And Halibut Tartare Recipes

SMOKED SALMON TARTARE

Steps:

• Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about one cup or slightly less, closely packed.
• Put the salmon in a mixing bowl and add the onions, lemon juice, capers, dill, oil and pepper. Blend thoroughly. Serve in small portions garnished with a dill sprig. Serve with dill and mustard sauce on the side and buttered toast triangles.

SALMON CARPACCIO WITH LIME AND CHIVES

Steps:

• With a very sharp knife, cut the salmon into thin slices. Divide them among eight plates, without overlapping them.
• Combine the lime, olive oil and chives. Season to taste with salt and pepper.
• Spoon the dressing evenly over the salmon slices. Cover with plastic wrap and refrigerate for 30 minutes.
• About five minutes before serving, remove the salmon from the refrigerator. Put two strips of chives in a V shape onto each plate and serve.

SALMON CARPACCIO AND HALIBUT TARTARE

Steps:

• To prepare the salmon carpaccio: Slice the salmon crosswise into 4 equal pieces. Paint each slice lightly with olive oil and place between 2 pieces of waxed paper. Using a meat mallet or wine bottle, with light tapping motions, very gently pound the salmon to about 1/16- inch thickness. Refrigerate in the waxed paper until ready to serve.
• Put the shallot, lemon zest and lemon juice in a small bowl. Season with salt and pepper. Add the capers. Whisk in 3 tablespoons olive oil.
• To prepare the halibut tartare: Dice the halibut as small as possible, put it in a bowl and put the bowl on ice.
• Just before serving, season the halibut with salt and pepper. Gently stir in the scallions, cucumber, jalapeño, olive oil and lime juice.
• For each serving, carefully peel one sheet of waxed paper from the salmon and invert onto a chilled plate. Remove the remaining waxed paper. Sprinkle the salmon lightly with salt. Drizzle with the lemon-caper oil and sprinkle with the chives and nasturtium petals.
• Spoon a 2-ounce mound of halibut tartare onto each plate, next to the salmon. Sprinkle with the dill.