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Salmon Tartare

8 ounces fresh wild salmon fillets,
deboned and skin removed

3 tsp rice wine vinegar

2 Tbsp red onion, finely chopped

2 tsp chives, finely chopped

1 tsp lemongrass or fresh chopped lemongrass

1 tsp ginger or fresh chopped ginger

2 pinches red pepper flakes

1/2 tsp freshly ground pepper

1/2 lemon, freshly squeezed

2 bulbs belgium endive

4 squares pumpernickel bread, sliced thin
parsley for garnish

Nutrition Info with endive: Cals 22, Total Fat 0.9g, Sat Fat 0.1g, Chol 8mg, Sodium 10mg, Fiber 0.2g, Carbs 1g, Pro 3g

Nutrition Info with bread: Cals 61, Total Fat 1.4g, Sat Fat 0.2g, Chol 8mg, Sodium 118mg, Fiber 1g, Carbs 8g, Pro 4g


back home

Working with very clean equipment, finely chop the salmon. Put chopped salmon in a clean bowl and put in refrigerator. Meanwhile, combine the vinegar, red onion, chives, lemongrass, ginger, red pepper flakes, ground pepper and lemon juice in a medium size bowl.

Mix in the salmon and dressing and mix well, being sure not to break up the salmon too much. Put back in the refrigerator and chill for 30 minutes to let the flavors combine. Meanwhile, separate the leaves of the belgium endive. Soak them in water with a squeeze of lemon juice for 10 minutes. Carefully dry the leaves.

To serve, place one tablespoon salmon tartare on belgium endive leaves or on pumpernickel pieces. Garnish with parsley. Serves 16 (appetizer portions)