Salmon Tartar with Apple, Celery & Radish

The most popular fish in America, it is no wonder it is a part of beloved Christmas culinary traditions from sea to shining sea. In Alaska, the state catching the healthiest, non-farmed, gorgeous, orangey-pink fleshed wild salmon in the world, refers to this 20 pound sea beast as Alaskan turkey. Norway, the world's leading farmed salmon harvester, has set the standards for sustainable salmon harvesting while safeguarding the environment. Given that not all salmon is fished or harvested in the same way, play it safe and seek out wild salmon when in season and organic Atlantic salmon from Norway or Canada as a reasonable alternative--both options will be free of antibiotics and rich in Omega-3 fatty acids and B vitamins.

These individual spoonfuls make for a delightful, colorful, and unexpected appetizer. Spiked with zesty horseradish and crunchy cool-season crop radish, this refreshing zingy small plate teases the palate and provides a perfect pairing with GROWER's CHAMPAGNE, a low sugar dosage, single vintner bubbly.

 

Kitchen Notes

Ask the fishmonger for sushi grade salmon deeply cleaned (no silver or dark skin left on fish). Any flavorful organic apple (the skin is eaten in this recipe) other than red delicious may be used. Add additional horseradish for added heat to taste. The tartar may be made 2 to 3 hours in advance.

Ingredients

1/2 pound sushi grade skinless salmon, finely diced

2 tablespoons minced crisp apple

2 teaspoons minced celery

4 teaspoons minced radish

1 teaspoon minced scallion, white & light green part only

1/4 to a 1/2 teaspoon (or more to taste) freshly grated horseradish

1 teaspoon freshly squeezed lemon juice

1 1/2 teaspoons fine sea salt

Directions

1. Place the salmon in the freezer for 20 minutes (chilled salmon is easier to dice), remove and dice into 1/8" cubes and put in a glass bowl.

2. Add the apple, celery, radish, and scallion and gently toss to combine. Put in the refrigerator for up to two hours before serving.

3. Add the lemon juice and the fresh horseradish to the fish mixture and gently combine. Season with salt to taste.

4. Place 1 tablespoon of the tartare on a SOUP SPOON and place spoons on a board or platter to pass.

SERVES 12, 1 SPOON PER PERSON

 

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