Salmon Tartare
Category
Snack
Servings/Yield
2 as a large appetizer or 4 as a small bite
Author
Lior Lev Sercarz
Ingredients
1/2 pound salmon fillet, skin and bones removed (get the best possible quality)
Labne
1/3 cup diced roasted eggplant
1/3 cup diced persian cucumber
1 Tbsp sliced pickled or fresh jalapeño
1 Tbsp pickled peppers (pepadew or biquinho) or fresh pepper
2 Tbsp chopped mint leaves
-
Nigella seeds
-
Olive oil
Lemon juice
-
Fleur de sel
Directions
Cut the salmon in 1/4" dice. In a bowl combine the diced salmon, cucumber, jalapeños, peppers, mint and a few pinches of nigella seed. Drizzle in some olive oil and lemon juice and season with fleur de sel. Mix.
Spread 1-2 Tbsp of labne on each plate (depending on how large the portion will be) and divide the tartare equally between the plates. Sprinkle some more nigella seed on top along with a squeeze of lemon juice, and serve.
Recipe Note
Variations & Ideas:
This would also work great with tuna or black sea bass
You can substitute the labne with tahina sauce or guacamole
You can also serve this tartare on a toast or cracker as an hors d'oeuvre
Questions? Contact helen@laboiteny.com
