Salmon Tartare Recipe

Inspired by Shalom Y'all

Time30m

Serves2

salsa verde. pickled green tomato. fennel. fried shallot

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Ingredients

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Salmon Tartare

7.05 oz (200 grams) fresh salmon fillet

2 pieces shallots

1 piece fennel bulb

3 pieces green tomatoes

1 cup Fresh parsley

1 cup fresh basil

2 tablespoons capers

2 tablespoons ReaLemon lemon juice

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

1 cup flour (for frying shallots)

2 cups oil (for frying shallots)

Method

Preparation

Prepare the Salsa Verde

In a blender, combine the parsley, basil, capers, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste. Set aside.

Pickle the Green Tomatoes

Slice the green tomatoes and place them in a bowl. Add salt, and let them sit for about 15 minutes. Rinse and drain. Optionally, you can add vinegar or lemon juice for additional flavor.

Prepare the Fennel

Thinly slice the fennel bulb and set aside.

Prepare the Fried Shallots

Thinly slice the shallots and toss them in flour. Heat oil in a pan over medium heat. Fry the shallots until golden brown and crispy. Drain on paper towels and season with salt.

Assemble the Tartare

Dice the fresh salmon fillet into small cubes. In a bowl, mix the diced salmon with the sliced fennel, pickled green tomatoes, and a drizzle of olive oil. Season with salt and pepper.

Serve

Plate the salmon tartare and drizzle with salsa verde. Top with fried shallots for added crunch.