Salmon is such a versatile fish and makes an expensive but impressive dish to prepare for family and friends. You can, of course, buy ready-made sashimi from a local Japanese restaurant, but I think making salmon tartare yourself is what makes this dish special. You can serve it on a plate using a pastry ring, or serve in glasses on ice for a more sophisticated look. I colored regular ice with blue food coloring for the “blue ocean” effect.
Salmon Tartare with Sesame Crackers in Blue Ice
- For the salmon tartare:
- 1 lb wild salmon, finely diced
- 1/4 cup chopped chives
- zest of 1/2 lemon, finely grated
- salt, to taste
- pinch of white pepper
- pinch of dried dill
- 2 Tbsp. olive oil
- 1 Tbsp. soy sauce
- For the sesame crackers:
- 1/4 cup all-purpose flour
- 1/2 Tbsp. sugar
- 1/2 tsp kosher salt
- 4 Tbsp. butter, very soft
- 1 egg white
- sesame seeds
- dry seaweed (optional)
To make the sesame crackers: mix together the flour, sugar, and salt in a medium bowl. Beat the egg white into the flour mixture using a spoon. Stir until smooth. Whisk in the soft butter until the mixture is smooth.
Preheat oven to 375F. Spread about one teaspoon of batter over baking tray making a small round. Repeat to fill the space on a tray. Sprinkle each round of batter with sesame seed and/or seaweed flakes and bake for about 10 minutes, or until golden brown.
To make a salmon tartare: Combine the diced salmon, chives, dill, lemon zest, soy sauce and olive oil in a medium bowl and stir gently with a spoon to combine. Season to taste with salt and white pepper.
Spoon the salmon in glass and place it on blue ice. Serve with the sesame crackers.
For this dish, you must make sure that you use only fish that is extremely fresh, so find a good fish store or large market.