Salmon Tartare
A food safety note: use fish that has been frozen at a temperature of -4° F or below for at least 7 days to destroy any parasites.
Ingredients
- 1 (8-ounce) boneless salmon fillet, thawed and skinned
- 2 tablespoons rhubarb juice (recipe below)
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- ½ teaspoon crushed juniper berries
- ½ teaspoon kosher salt
- 1 teaspoon crushed red chili peppers (optional)
- 1 tablespoon minced fresh chives or green onion
- ½ teaspoon ground black pepper
FOR SERVING
- salted potato chips, crisp crackers, daikon radish
FOR RHUBARB JUICE
- 4 cups chopped fresh or frozen rhubarb
- 2 cups water
Instructions
FOR RHUBARB JUICE
- Makes 2 cups
- Combine rhubarb and water in a medium saucepan. Bring to a boil over high heat, cover, reduce heat to medium low, and simmer for 10 minutes. Remove from heat and allow rhubarb to steep for 30 minutes.
- Strain through a fine-mesh sieve, cool, and refrigerate. Consume juice within a week, and save the solids to use in muffins or quick bread.
- Tip: if your rhubarb is a green variety, add a few lowbush cranberries to the pot for color.
PREPARATION
- Freeze thawed salmon for 20 minutes to firm up before slicing. Dice into ¼-inch pieces. Refrigerate while preparing remaining ingredients.
- In a small bowl, whisk rhubarb juice, olive oil, and lime juice together. Grind juniper berries, salt, and chilies, if using, with a mortar and pestle. Whisk into oil and rhubarb mixture and stir in chives or green onions. Add chilled salmon and toss to coat.
- Chill for 5 minutes. If any liquid has accumulated in the bowl, drain tartare before serving. Finish with cracked pepper to taste.
- Serve cold with a bowl of plain, salted potato chips, crisp crackers, and thin slices of daikon radish.
