Best Salmon Tartare In A Martini Glass Recipes

Salmon Tartare in a Martini Glass image

Provided by Bobby Flay

Number Of Ingredients 10

3/4 pound salmon, cut into 1/4-inch dice
2 tablespoons Dijon mustard
2 tablespoons pureed canned chipotles
1/4 cup capers, drained
1/4 cup scallions
3 tablespoons olive oil
3 tablespoons finely chopped cilantro
1/4 cup tequila
8 fried tarro chips (store bought in bag)
Cilantro leaves

Steps:

Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves.

Salmon Tartare in a Martini Glass image

Provided by Bobby Flay

Categories appetizer

Time 40m

Yield 4-8 servings

Number Of Ingredients 10

3/4 pound salmon, cut into 1/4-inch dice
2 tablespoons Dijon mustard
2 tablespoons pureed canned chipotles
1/4 cup capers, drained
1/4 cup scallions
3 tablespoons olive oil
3 tablespoons finely chopped cilantro
1/4 cup tequila
8 fried tarro chips (store bought in bag)
Cilantro leaves

Steps:

Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves.

Dilled Salmon Tartare on Whole Grain Bread image

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup honey mustard
1/4 cup mayonnaise
1 (1-pound) piece frozen salmon fillet, thawed, cut into 1/4-inch cubes
1/4 cup finely chopped red onion
1/4 cup chopped fresh dill
2 tablespoons drained capers, coarsely chopped
2 tablespoons fresh lime juice
2 tablespoons minced shallot
2 teaspoons olive oil
3/4 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
3 5x3x1/4-inch slices whole grain bread

Steps:

Mix mustard and mayonnaise in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.
Mix salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.
Spread 1 tablespoon mustard mixture on 1 side of each bread slice. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices. Transfer to platter and serve.