Salmon Tartar | This Food That Wine
This recipe for salmon tartar is from episode 9 of This Food That Wine.
Wine Suggestion: Champagne
Yield: 6 appetizer servings
Ingredients
- 8 oz fresh sushi quality salmon fillet, belly pin bones and skin removed (240g)
- 2 teaspoons olive oil, good quality (10ml)
- 1.5 teaspoons lemon oil (7.5)
- 2 teaspoons fresh chives, finely chopped (10ml)
- 1 tablespoon shallots, finely chopped (15ml)
- 1 teaspoon sea salt or to taste (5ml)
- ½ teaspoon white pepper (2.5ml)
- 1 full bulb of fresh Belgium endive
- Fresh chives as an optional garnish
Directions
- Using a sharp knife, finely mince the salmon until a fine texture is achieved (do not use a food processor as it will damage the texture of the fish).
- Place the minced salmon in a non reactive glass bowl. Stir in the olive oil, lemon oil, chives, shallots, salt and white pepper.
- Put the bowl in the refrigerator and chill for 20 –30 minutes.
- Use a sharp knife to remove the hard base from the bottom of the endive. Pry apart the leaves of the endive, using your hands, ensuring that the leaves are whole and intact.
- Spoon 1 tablespoon (15ml) of the tartar on to the rib of the endive leaving the top yellow section of the leaf unfilled. Garnish with chives if desired.
- Serve cold with scallop ceviche (see recipe).
Pairing Notes
Description: Champagne is a sparkling wine from the Champagne region of France, traditionally made from three grapes – Chardonnay, Pinot Noir, and Pinot Meunier. This one is quite full bodied, with aromas and flavours of citrus, mineral, honey, and toast. The bubbles are tiny and long-lasting, which keeps the wine crisp and refreshing.
Pairing: Champagne is very food friendly, especially because of its refreshing, palate cleansing bubbles. It has enough body to stand up to the richer salmon tartare but the bubbles keep it light enough to not overwhelm the delicate texture and flavour of the scallop ceviche. The bubbles and acidity also refresh your taste buds after each bite and the citrusy flavours mirror the lemon oil in the salmon tartare.
Wine Suggestion: Lanson Black Label Brut Champagne (Champagne, France)