SALMON TARTARE
with Tarragon, Cumin, Browned Butter and Pistachios
About the Recipe
This Salmon Tartare is a rough adaptation of an Ottolenghi version using trout. I prefer hearty salmon rather than the more subtle trout with the strong flavors of cumin, tarragon and nuts--especially as I add extra of all three.
When I had no stove this past winter (I still have no gas but in late December I broke down and purchased an induction range which--much to my surprise--I'm adoring) I made this almost-no-cook (I DID have a hot plate) dish as a main course as well as a first course. It's a particularly well- received main course in summer alongside a corn and tomato salad and polenta. But I digress...
Do try this great salmon dish. It is my favorite tartare ever. Turn leftovers into salmon patties. They make GREAT salmon burgers. If you aren't going to use them right away, the patties freeze perfectly.
Salmon Tartare with Tarragon, Cumin, Browned Butter and Pistachios
Serves 6 as first course
Ingredients:
2 very large shallots or 1 medium red onion, sliced paper thin
finely grated zest and juice of 2 lemons
1 teaspoon sugar
Sea salt & freshly ground black pepper to taste
2 pounds very fresh skinless salmon filet, cut into 1/2" pieces
2 teaspoons extra virgin olive oil
2 tablespoons unsalted butter
3 teaspoons whole cumin seeds (toasted and cooled if possible)
1/4 cup slivered pistachios or more to taste, lightly toasted
1/3 cup fresh tarragon leaves, finely chopped
Method
Place shallot or onion in a small bowl with 3 tablespoons of lemon juice, sugar, salt and pepper. Massage with your fingers & set aside.
Put the salmopn into a separate bowl with oil, lemon zest, 1 tablespoons of lemon juice, 2 teaspoons sea salt and pepper to taste. Stir and set aside for 30 mins - not longer, or the fish will overcook (from the acidic lemon juice).
Before serving, put the butter and cumin seeds into a small pan and place over medium heat. Melt the butter gently for about 5 mins, swirling the pan from time to time, until the butter begins to foam, turn brown, smell nutty and is caramelized.
Strain the shallots (discarding the liquid) and toss with the the fish, pistachios, and tarragon. Adjust salt and pepper.
Divide among 6 plates or spread out on a platter and drizzle with the cumin seed-browned butter. Serve immediately.