Salmon Tartare with Apple, Celery & Radish
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.
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
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.