Salmon Tartare


 

  • 1 (5 ounce) very fresh salmon fillet
  • 1 teaspoon minced shallot
  • 1 teaspoon minced fresh flat-leaf parsley
  • 1 teaspoon minced fresh chives
  • 1 teaspoon minced cornichon (small pickled cucumber)
  • 1 teaspoon fresh lemon juice, or more to taste
  • sea salt and freshly ground black pepper to taste

Remove salmon skin and cut out the grey-colored bloodline so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl.

Stir in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

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