Tuna and Salmon Tartare with Lemon Mayonnaise and Horseradish

Raw fish is a popular appetizer. Use only absolutely fresh tuna and salmon. Don’t add the vinaigrette until the last minute because the acid in the vinaigrette will “cook” the fish, turning it opaque and milky-colored.

 

 

 

 

 

 

 

 

 

 

 

 

 

Salmon and TunaTartare with Lemon Mayonnaise and Horseradish

Servers 4

6 oz. (180 grams) tuna fillet, cut into 1/4 inch dice

4 oz. (120 grams) salmon fillet, cut into 1/4 inch dice

2 tsp. finely chopped red onion

4 tsp. finely chopped chives

3 tbsp. tomato concassée  (see bottom of page*)

2 tbsp. horseradish

Lemon vinaigrette:

2 tbsp. freshly squeezed lemon juice

2 tsk. apple cider vinegar

1 tbsp. oil

Lemon mayonnaise: 

2 tbsp. mayonniase

2 tbsp. freshly squeezed lemon juice

Garnish:

freshly grated horseradish

cress

freshly ground pepper

To make  tartare, just before serving, combine all ingredients in a medium bowl. Add the vinaigrette and mix well.

To serve, place 1/4 of tuna mixture in a metal ring on a chilled plate. Press down lightly. Carefully remove the ring and repeat with remaining tartare. Garnish with cress. Drizzle mayonnaise around the tartare and garnish with horseradish. .

*To make tomato concassée, make a small X  in the bottom of the tomato, then immerse in a large pot of boiling water  for one minute, or until the skin right next to the X starts to curl up. Remove with a slotted spoon and plunge into ice water.   When cooled, peel the skin off. Cut the tomato in half horizontally, then cut lengthwise into quarters. Lay the wedges facing up, and with a sharp knife cut away and discard seeds and interior flesh from the outside of the tomato. Cut into strips lengthwise 1/4 inch wide, then cut across the strips to make a 1/4 inch dice.

Suggested accompaniment: toast or flutes

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