Salmon Tartare

I am so chuffed to be part of a great twitter bunch called the ‘Lets Lunch bunch’ – a group from all over the world (started by Cheryl Tan, author of “Tiger in the kitchen” , a delectable and beautiful food memoir that I am reading/can’t put down at the moment, and have sadly had to put down to write this post in time) – who have one main thing in common…a love of food, cooking and sharing recipes. And each month, someone determines the criteria for the next month’s posting. All the others have blogs which gives them the best platform to post, whereas I do my posting via the “Monday Morning Cooking Club’ facebook page beecause i don’t have a blog. Anyone can join in!

Last month it was “pies”…and there were some mighty fine pie recipe and pics shared around. Check them out at http://canityounit.wordpress.com/2011/06/13/strawberry-pie-in-jars/ – they are all so lovely!

This month, the brief is “nibblies to have with champagne”. Nice! This is my second #LetsLunch bunch ‘lunch’ and even thought it’s not really ‘lunch’ this time as such, with the time difference I have, compared to the rest of the bunch, it actually doesn’t even matter what meal of the day it is.

Without a doubt (and anyone who has been to my place in the last 15 years can vouch for this), my favourite thing to serve with champers is salmon tartare on little toasts. Light, summery, tangy, easy to make and to serve, the only challenges being to find the best, freshest salmon you can find and choosing good quality bread for the toast.

Everything (except a final lemonning and seasoning) is do-ahead, so there is no last minute rushing around before the visitors arrive.

Salmon Tartare

  • 1 kg fresh raw sashimi-grade Salmon, diced into small pea-sized bits
  • 4 teaspoons Dijon mustard, or to taste
  • 2 tablespoons best quality mayonnaise
  • 4 tablespoons chopped chives
  • 4 tablespoons chopped baby capers
  • 4 tablespoons chopped cornichons
  • 1 tablespoon olive oil
  • juice of 1-2 lemons, or to taste
  • salt and pepper

For Toasts

  • thin sourdough baguettes
  • 1/2 cup olive oil
  • 2 garlic cloves, bruised

Combine all tartare ingredients (except the lemon juice) together, an hour or 2 before serving. Taste and season well.
Cover with plastic wrap and refrigerate until almost ready to serve.

Just before serving, add the lemon juice, stir through and season well to taste.

Serve with small toasts made from a good quality sourdough baguette. Slice bread thinly. Let the garlic cloves sit in the olive oil for 10 minutes. Spray or brush the bread with the oil. Cook in a preheated 200C (400F) oven for 10 mins or until golden brown. Allow to cool to room temperature. Store in an airtight container until ready to use.

Put the tartare in a small bowl (with a teaspoon for serving) and surround with the golden toasted baguette slices.

Serves 10….with champagne

Here are the links to the other beautiful #LetsLunch posts:

Cheryl’s Cheddar Pecan Crisps: Bubbly Friendly Bits at Tiger in the Kitchen

Caitlin‘s Gruyere Lace Cookies at Caitlin Shetterly

Charissa‘s Bacon, Apple & Swiss Quiche at Zest Bakery

Ellise‘s Sun-Dried Tomato Pesto Palmiers at Cowgirl Chef

Emma‘s Cold-Cured Salmon Bites at Dreaming of Pots and Pans

Linda‘s Cheese Straw Crackers at Free Range Cookies

Maria‘s Parmesan Toasts at The Bubbly Girl

Rashda‘s Samosa-Shingara Pies at Hot Curries & Cold Beer

Steff‘s Stuffed Figs, Parmesan Crackers & Spicy Cheesy Pecans atThe Kitchen Trials

Eleanor’s Summer Snacks at Be a Wok Star

Karen’s Parmesan Cups at GeoFooding

 

Share:

Facebook
Twitter
Pinterest
WhatsApp
LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

Let’s use this day to flood the world with goodness and light.

It’s Day 613 of the Israel-Gaza war.
It’s Day 613 and 55 hostages are still being held in Gaza.
613 is a significant number, the number of deeds/commandments in the Torah.

I’m inspired by Rachel and Jon @bring.hersh.home to use this day to flood the world with goodness and light.

And how am I going to do my (tiny) part?
(Unsurprisingly) I cooked. And I gave what I cooked to someone else. (Mine was chicken soup and matzo balls which I dropped in to someone who really needed comfort food!)
And if we all undertake a (tiny) part, together we can flood the world.

I thought I’d share this (simple but bloody delicious) recipe today so that if you’re looking for some cooking inspo, looking for something that’s perfect for gifting, here it is.

Knackerbrod: Seed Crackers
(Monday Morning Cooking Club)

100 g (⅔ cup) white sesame seeds
100 g (½ cup) pepitas (pumpkin seeds)
100 g (¾ cup) sunflower seeds
50 g (¼ cup) linseeds (flaxseeds)
100 g (⅔ cup) besan (chickpea flour)
1 teaspoon salt
50 ml (2½ T) extra virgin olive oil
200 ml (¾ cup + 1 T) warm water
Preheat the oven to 150°C and line 2 baking trays.

Mix together the sesame seeds, pepitas, sunfl ower seeds, linseeds and salt until
well combined. Add the besan flour.
In a small jug, mix together the olive oil and water, then add this to the dry mixture and stir.
Set aside for 15 minutes.
Spread the mixture thinly on the trays to around 3 mm, sprinkle with a little extra salt.
Bake for 1 hour or until deep golden brown.
Allow to cool then roughly break into pieces. Store in an airtight container.

#bringthemhome
#goodnessandlight
#day613

(And a shoutout also to my friend Dan, for the inspo to keep doing good things)
...

307 19

It’s just too much.
Everywhere we look.
Let’s call them out so they can do better.
A reminder that lies lead to violence.

Tag those media orgs in the comments that could do better, wherever you are in the world.

#shameonthemedia
#nomorelies
#bringthemhome
...

253 23

Facebook

Categories

MMCC Related

Related Posts