Salmon Tartar

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 6 ounces salmon, cut into 1/4-inch dice
  • 1 tablespoon capers, drained
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle puree
  • 1 tablespoon scallions, chopped
  • Kosher salt and fresh cracked black pepper
  • 1/2 baguette, cut on the bias into 1/2-inch-thick rounds
  • Ground cumin
  • Extra-virgin olive oil, for drizzling
  • Special Equipment: 3-inch ring mold
Directions
  • Combine the salmon, capers, cilantro, Dijon, olive oil, chipotle puree and scallions in a medium bowl, and season with salt and black pepper. Chill until ready to use.

  • Preheat a grill pan to medium-high heat.

  • Rub the baguette slices with cumin, drizzle with olive oil and season with salt and black pepper. Grill until toasted and slightly charred.

  • Fill the ring mold with the tartar, and then remove the mold. Serve with the crostini.


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    This recipe is featured in:

    Worst Cooks in America