Pastis-cured Salmon Tartare Recipe

Prepare and cure the salmon

Pat the salmon fillet dry with paper towels. Place it on a rimmed plate or shallow dish. In a small bowl combine pastis, coarse sea salt, granulated sugar, lemon zest and freshly ground black pepper. Brush the pastis mixture evenly over both sides of the salmon. Cover tightly with plastic wrap and refrigerate for 30 minutes to 1 hour to lightly cure and infuse anise flavor. Note: do not over-cure; this step is a light flavoring rather than a full dry cure.

After curing, remove salmon from the fridge. Rinse briefly under cold water to remove excess salt and pastis, then pat very dry. Using a sharp knife, dice the salmon into small (about 1/4-inch) even cubes for tartare. Transfer diced salmon to a mixing bowl and refrigerate until ready to assemble.

Quick-pickle kohlrabi

Place the julienned kohlrabi in a small heatproof bowl or jar. In a small saucepan, combine rice wine vinegar, water, sugar and kosher salt. Warm gently over low heat just until sugar and salt dissolve (30–60 seconds); do not boil. Pour the warm pickling liquid over the kohlrabi, stir to combine, and let cool to room temperature. Cover and refrigerate for at least 15 minutes (can hold up to 24 hours). Drain before using.

Prepare crème fraîche dressing

In a bowl combine the crème fraîche, extra-virgin olive oil, vadouvan oil, lemon juice and chopped chives. Whisk until smooth. Season with Aleppo pepper, a pinch of sea salt and a few grinds of black pepper. Taste and adjust seasoning — balance should be tangy, slightly spicy from Aleppo and warmly aromatic from vadouvan.

Dress the salmon

Fold about 3/4 of the crème fraîche dressing into the diced salmon gently so the salmon is coated but not mashed. Reserve the remaining dressing for plating. Add most of the drained pickled kohlrabi to the salmon mixture, reserving a small amount for garnish. Taste and adjust salt, lemon or Aleppo pepper as needed.

Stir in nigella seeds into the tartare mixture, keeping a small pinch for finishing.

Assemble and garnish

Using a ring mold (2.5–3 inches) or by spooning, portion the salmon tartare onto chilled plates (about 3–4 oz tartare per serving). Spoon a little of the reserved crème fraîche dressing around or on top of each portion. Garnish with reserved pickled kohlrabi, a sprinkle of nigella seeds, a light dusting of Aleppo pepper, microgreens or dill, and a drizzle of vadouvan oil if desired. Serve with toasted baguette slices or crackers and lemon wedges.

Leftovers: keep tartare chilled and consume within 24 hours. Keep extra dressing separate.