When I get my hands on some really good fish keeping it away from the heat is generally where my heads at.
Tartare is super quick to throw together and it’s fairly versatile. You can toss it on crostini or grilled bread as a perfect little bite, with a salad for an appetiser, or (in my case) go full on fat kid and serve it with a heaping bowl of fries and horseradish cream to make a meal out of it.
1lb. Atlantic salmon, cleaned and diced
2 shallots, minced
1 tbsp. caper, minced
1 tbsp. pickle, minced
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1 egg yolk
¼ cup olive oil
1 bunch dill, chopped
Chili sauce (tobacco), to taste
Lemon juice, to taste
½ lemon, juiced
¼ cup horseradish root, grated
½ cup mayonnaise
½ cup sour cream
salt and pepper to taste
In a large bowl, mix all ingredients for the tartare together.
Season to taste with salt and pepper.
In a medium bowl, whisk together the lemon juice, horseradish, mayo and sour cream. Season with salt and pepper.