Tatar z Łososia
An elegant Baltic Polish salmon tartare combining fresh raw salmon and delicate cold-smoked salmon, hand-diced with French shallots, capers, fresh dill, lemon zest, and extra virgin olive oil.
Ingredients
- • 250g sashimi-grade fresh salmon fillet, skin and pin bones removed
- • 80g cold-smoked Baltic salmon, finely diced
- • 1 large French shallot, finely minced
- • 2 tbsp small capers, rinsed and drained
- • 2 tbsp fresh dill, finely snipped
- • 1 tbsp extra virgin olive oil
- • 1 tsp freshly squeezed lemon juice and 1/2 tsp lemon zest
- • Sea salt flakes and freshly cracked white pepper
- • Thinly sliced rye toast for serving
Preparation Steps
Chill the fresh salmon fillet thoroughly. Using a razor-sharp knife, cut the fresh salmon and cold-smoked salmon into neat, uniform 3mm dice. Place in a chilled mixing bowl.
Add the finely minced shallot, drained capers, snipped dill, and lemon zest to the bowl with the salmon.
Drizzle with extra virgin olive oil and lemon juice. Season gently with sea salt flakes and freshly cracked white pepper, tossing lightly with a silicone spatula so the fish stays tender and intact.
Pack the tartare into a ring mould on chilled starter plates. Lift off the ring, garnish with fresh dill fronds and lemon wedges, and serve with toasted rye bread.