Salmon Tartare
Instructions:
- 1 pound raw salmon fillet
- 3-4 tablespoons olive oil
- 3-4 tablespoons white wine vinegar
- 3 shallots, very finely chopped
- 2 tablespoons capers, rinsed, drained and chopped
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Salt and pepper
- 1 lemon, cut into wedges
- Slice and then finely chop salmon; place in a bowl. Keep salmon very cool and handle as little as possible.
- Gently stir in oil, vinegar, shallots, capers, chives, parsley, and salt and pepper to taste.
- Cover the tartare tightly and refrigerate for up to 1 hour.
- Serve on chilled plates, with lemon wedges on the side.
- Makes 4 servings.