Salmon Tartare

Salmon tartare is a delicious appetizer that does not take much time to prepare and can be easy to make. Guests at your dinner party will be impressed and amazed with this elegant refreshment.

Ingredients

  • 6 oz. salmon
  • 1 lemon
  • 2 teaspoons of finely chopped shallot
  • 1 tablespoon chopped chives
  • 2 teaspoons of extra virgin olive oil
  • ¼ of a teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1 ½ cups of all-purpose flour
  • 2/3 of a cup of granulated sugar
  • ½ cup of yellow cornmeal
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 1 ¼ cup of milk
  • 1/3rd of a cup of canola oil
  • 3 tablespoons of melted butter
  • 2 medium eggs
  • Sour cream
  • chives
  • Needed Utensils
  • 2 medium mixing bowls
  • Small mixing bowl
  • Measuring cup
  • Measuring spoons
  • Cutting board
  • Knife
  • Fine grater
  • Mixing spoon or spatula
  • Whisk

Instructions
1. Place the salmon on the cutting board and use your knife to cut the salmon into slices. A frozen piece of salmon may be your best choice as it is easier to cut.

2. Stack the slices up at about four at a time and cut them lengthwise in order to turn the salmon strips into small salmon cubes. Place these small salmon cubes into your medium bowl.

3. Using your grater, zest your lemon until all the yellow peel is removed. Be careful not to grate the white pith. Once you are finished add the zest of lemon to the small cubes of salmon in the medium bowl.

4. Cut the lemon in half and add the juice to the bowl of salmon.

5. Also add these ingredients into the bowl with the salmon.

  • 2 teaspoons of finely chopped shallot
  • 1 tablespoon chopped chives
  • 2 teaspoons of extra virgin olive oil
  • ¼ of a teaspoon of salt
  • 1/8 teaspoon of black pepper

6. With your stirring spoon or spatula stir all the contents of the bowl together.

7. Cover and refrigerate the contents of the bowl for at least 30 minute. Or if you are preparing this meal in advance, you can refrigerate the contents for up to 12 hours.

8. Now that the salmon is cooling, it is time to prepare the cornbread to serve the salmon tartare on. In your second bowl add these ingredients.

  • 1 ½ cups of all-purpose flour
  • 2/3 of a cup of granulated sugar
  • ½ cup of yellow cornmeal
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • Just stir those together
  • 1 ¼ cup of milk
  • 1/3rd of a cup of canola oil
  • 3 tablespoons of melted butter

9. In a small bowl beat two eggs with a whisk.

10. Add the lightly beaten eggs into your second medium bowl and stir.

11. Once the cornbread batter has been mixed together pour it onto a parchment lined baking sheet. Be sure to make the cornbread thin as this will yield the best results for your appetizer.

12. Pre-heat your over 350 degrees. Once your oven is ready, slide your cookie sheet of cornbread mix right in.

13. Cook the mix for about 15-20 minutes or until the cornbread starts to turn a light golden color on top.

14. Use an oven mitten or pot holder to remove the cornbread from the oven. Allow a couple of minutes for the cornbread to cool.

15. Once cooled cut into small serving pieces. It is very possible that you will have cornbread left over after cutting the serving pieces. This is fine. You can easily save your cornbread for use with another appetizer or recipe.

16. Now it is time to add the salmon tartare. Add about a teaspoon of salmon tartare to the top of each serving piece of corn bread.

17. Garnish the salmon tartare with a dollop of sour cream. To make this task easy put the sour cream in a plastic bag or piping bag. If using a plastic bag just snip a whole in the corner once the sour cream has been added.

18. For a finishing touch add a light chive to the top of the sour cream.

This elegant appetizer will surely please your guests, as it will yield about 30 servings.

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