Recipe by Tony Smith.
The word tartare has been used for several different styles of dishes over the years - but today apart from the popular ‘tartare sauce’, which incidentally is also very good with salmon, generally this is a term used for raw preparations.
In the case of salmon, the texture will appear to cook soon after adding the citrus juices. It is best to add these juices around 10 minutes before serving as the acids will over-react if left too long and the really nice refreshing texture of salmon tartare is lost.
250g fresh Akaroa salmon fillet
2 teaspoons chopped chives
2 teaspoons chopped coriander
20ml fresh lemon juice
20ml fresh lime juice
1 teaspoon raw sugar
20ml sunflower oil
A few drops of Tabasco sauce or a similar chilli pepper sauce
Salt and pepper to taste
Slice the salmon into thin strips, then dice, and then chop into a fine dice. Keep the salmon chilled in a non-reactive (glass or ceramic) bowl, wrapped in clingfilm until 10 minutes from serving.
Dissolve the sugar in the citrus juices and add with other ingredients to the salmon and mix well.
Serve with a small bruschetta style bread, blini, or your favourite crackers.