Salmon Tartare Recipe
torched Faroe Island salmon, smoked Scottish salmon, radishes, avocado, gremolata sauce
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Ingredients
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Main Ingredients
Gremolata Sauce
Method
Preparation of Salmon
- 1
Prepare the Fresh Salmon
Using a sharp knife, carefully dice the Faroe Island salmon into small, uniform cubes. Set aside in a chilled bowl.
- 2
Prepare the Smoked Salmon
Cut the smoked Scottish salmon into thin strips or small pieces and mix with the diced Faroe Island salmon for added flavor.
Gremolata Sauce Preparation
- 3
Make the Gremolata Sauce
In a small bowl, combine the chopped fresh parsley, minced garlic, lemon zest, olive oil, salt, and pepper. Mix well until all ingredients are blended.
Assembly
- 4
Prepare the Vegetables
Thinly slice the radishes and cut the avocado in half. Remove the pit, scoop out the flesh, and dice it into small cubes.
- 5
Combine Ingredients
In a serving dish, layer the diced salmon mixture, followed by the avocado cubes and radish slices. Drizzle the gremolata sauce over the top.
Finishing Touches
- 6
Torch the Tartare
Using a kitchen torch, lightly scorch the top of the salmon tartare for a few seconds to give it a slight char without cooking the fish through.
- 7
Serve
Garnish with extra parsley or radish slices if desired. Serve the salmon tartare immediately with crusty bread or crackers.