Salmon Tartare with Arugula and Sour Cream Dressing

I have a soft spot for salmon and serve it as often as I can. It may have been my first love when I came to Denmark. It is easy to work with and filled with all kinds of good things,. It can be cooked, baked, used in sushi, and both cold and warm røget. I love salmon and like it  best raw. If you are nervous for bacteria, be sure and freeze a few hours before serving it.











Salmon tartare with Arugula and Sour Cream Dressing

6-8 oz. fresh salmon without skin, cut into ¼ inch dice (don’t over chop it)

2 tbsp. lemon juice

2 tbsp. rapeseed oil

2 tbsp. capers


2 tbsp, sour cream

1 tbsp. milk

salt and freshly ground pepper

Garnish: arugula and lemon slices  

To make the tartare, combine all the ingredients for salmon tartar in a bowl. Do not make the tartar before the last minute as the acid in the lemon juice will “cook” the fish, turning it opaque and milky-colored.

To serve, arrange arugula on four plates, divide salmon into 4 portions place the tartare attractively on top of the arugula. With a small spoon, drizzle sour cream dressing on each plate. Garnish with a slice of lemon on each plate.

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