Salmon tartare is an elegant first course that takes center stage on an oversize plate with an artful flourish of paper-thin cucumber slices strewn about. A drizzle of extra-virgin olive oil, a scattering of minced chives, and a dusting of flaky sea salt make this a showstopper for a sophisticated dinner party.
Serves 6 as a first course
One 8-oz [230-g] center-cut salmon fillet (see Cook’s Note), skin and pin bones removed
1 Tbsp minced fresh chives, plus more for garnish
1 Tbsp minced shallots
1 Tbsp minced fresh flat-leaf parsley
11/2 tsp fresh lemon juice
1 Tbsp extra-virgin olive oil, plus more for drizzling
3/4 tsp fine sea salt
1 or 2 pinches of freshly ground white pepper
1 English cucumber
Flake sea salt, such as Maldon
1Using a very sharp knife, cut the salmon into 1/4-in [6-mm] dice. Place the salmon in a medium bowl. Gently fold in the chives, shallots, parsley, and lemon juice. Stir in the olive oil, then add the fine sea salt and pepper and mix gently. Cover and refrigerate for at least 30 minutes, or up to 8 hours. Remove from the refrigerator 20 minutes before serving.
2Cut the cucumber in half crosswise. Using a sharp knife or serrated peeler, cut each half lengthwise into paper-thin slices. Set aside on a plate, covered, until ready to serve.
3Using six large salad or dinner plates, scatter several cucumber slices around each plate in a random, artful way. Leave the center of each plate open. Spoon one-sixth of the salmon into a mound on the center of each plate. Drizzle olive oil over the cucumber slices, garnish with chives, and sprinkle with a bit of flake sea salt. Serve immediately.
Buy your salmon from a reputable fishmonger. The best kind of salmon to use for curing or for eating raw is salmon that has been flash frozen at sea. The freshly caught salmon is put on ice immediately and then sold to a “floating processor” vessel, where the fish is gutted and flash frozen. Any parasites in the flesh are killed when the fish is frozen solid at -35°F [-37°C] or below for a minimum of fifteen hours.