SALMON TARTARE (for four)

one 8 ounce boneless salmon fillet, skinless

¼ cup finely diced, seeded cucumber

1 tablespoon fresh lime juice

1-1/2 teaspoons minced fresh chives

1-1/2 teaspoons minced fresh cilantro

1-1/2 teaspoons grapeseed or vegetable oil

1-1/2 teaspoons minced, seeded jalapeno

1-1/2 teaspoons minced shallot

3/34 teaspoon minced peeled fresh ginger

¼ teaspoon (scant) lime zest

½ teaspoon Asian sesame oil

kosher salt and freshly ground black pepper

thick cut potato or tortilla chips

 

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1.Place salmon on a plate; freeze until well chilled, about 20 minutes.

2. Thinly slice salmon lengthwise into 1/8 inch wide sheets. Cut each sheet into 1/8 inch wide long strips. Cut strips crosswise into 1/8 inch cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

 

from Bon Appetit Magazine, May, 2011