Salmon Tartar with fresh herbs

Translation : Catherine

 40 minutes preparation + 2 hours set aside in the fridge
Starter for 8  or 16 buffet serving
For experienced cooks
Easier with ready -made mayonnaise

Ingredients & ustensils :

  • 8 glasses medium size

  • 700 gr high quality extra fresh salmon

  • 1 egg yolk

  • 6 to 8 spring onions

  • 4 to 5 lemons

  • 2 tbs chopped capers

  • 3 chopped french vivegar small gherkins

  • 3 teaspoons of chopped parsley

  • 3 teaspoons of chopped chervil

  • 1 tbs french mustard

  • 1 tbs Worcestershire sauce

  • 1 pinch of Espelette  pepper (a light chili from Southwest France) or a few drops of Tabasco

  • about 10 cl of Isio4 oil

  • peppermint black pepper & salt

Preparation :

The salmon should be skinless, and bones should be removed, if possible. Cut it in small chunks and mix it with the juice of 3 lemons. Finely chop the spring onions (stem & green leaf), add it to the salmon and place it one hour in the refrigerator. During that hour, toss it regularly. Prepare the mayonnaise by whipping the egg yolk and the mustard together with the rest of the lemon juice. Add the salt & pepper and slowly pour the oil while whipping until the mayonnaise is formed. Once the mayonnaise is made add the Worstershire sauce, the chili or the tabasco sauce,  the parsley, chervil, capers and gherkins. Mix the fish to this mayonnaise and adjust the seasoning to your taste.

Fill in the glasses and place them in the refrigerator another hour before serving.

You may also use ready-made mayonnaise. 5 to 6 tbs will be sufficient. Just add the lemon juice, the Worcestershire sauce, capers, gherkins, salt & pepper, and the fresh herbs to it.