Salmon Tartare with Capers, Scallions and Horseradish

Name: Salmon Tartare with Capers, Scallions and Horseradish
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps capers, rinsed and drained; 1 Tbsp prepared horseradish, plus more for serving; 1 juice of lemon; 1 teaspoon lemon zest; 1 Tbsp extra-virgin olive oil; 227 grams thinly sliced raw salmon; 3 Tbsps scallions, white & light green parts thinly sliced; 1 pinch sea salt; 2 Tbsps shallots, finely minced

This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains approximately 8g of protein, 5g of fat, and a total of 80 calories. Head to the store and pick up scallions, shallots, juice of lemon, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

On a cutting board, stack the salmon several slices high and cut into ¼-inch cubes. The roughly chop the cubes until they are about 1/8-inch pieces, but not purÃ©ed. Some variable texture is good. In a medium nonreactive mixing bowl, gently stir together the salmon, with all the remaining ingredients, except the cucumber and baguette slices.Line the bottom of a serving tray with the cucumber slices laid out in concentric circles. Mound the tartare over the slices, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the tartare to chill.

Ingredients you will need

Baguette

Cucumber

Salmon

Equipment you will use

Cutting Board

Mixing Bowl

Serve them on top of the baguette slices, with a bit of cucumber and additional horseradish on the side as optional add-ons.

Ingredients you will need

Horseradish

Baguette

Cucumber

Equipment

Cutting Board

Mixing Bowl

Ingredients

Servings:

2Tbsps

capers, rinsed and drained 1Tbsp

prepared horseradish, plus more for serving 1

juice of lemon 1teaspoon

lemon zest 1Tbsp

extra-virgin olive oil 227grams

thinly sliced raw salmon 3Tbsps

scallions, white & light green parts thinly sliced 1pinch

sea salt 2Tbsps

shallots, finely minced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.