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 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 more sophisticated look. I colored regular ice with blue food coloring for “blue ocean” effect.
Note: 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.
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 tray. Sprinkle each rounds 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.