Salmon tartare

Every month or so, I ravenously crave raw fish. Gotta have it. Can't live without it. At night, dream about it. I usually satisfy this hankering with sushi because it's easy to find. However, I also love the less ubiquitous crudo, ceviche, carpaccio, and tartare. If you're one of those people who dislikes fish, all seafood, only shellfish, whatever, I can't even take you seriously. I won't go on a diatribe but will just say that you're missing out.

This recipe is simple, with nothing extra to f#%k up the flavor of the fish. Try to find the best salmon possible. You could substitute dill (go easy though, tiger) or green onion (very thinly sliced) for the chives and perhaps add some finely minced jalapeño and avocado. I wouldn't add much more than that, however. This should be all about the fish rather than adding a ton of sh*t that obfuscates its flavor. Don't be an obfuscator.


Ingredients (serves 4)
8 oz. salmon fillet (skin off, pin bones removed)
~1.5 tbs. shallot, finely minced
1 lemon
chive for garnish, thinly sliced
extra virgin olive oil
baguette
kosher salt + freshly ground black pepper

• To prepare the salmon, first cut thin slices. Turn these slices on their side and cut into thin matchsticks (julienne). Then turn the julienned pieces 90 degrees and cut into small cubes (brunoise). The knife work doesn't have to be as good as your local sushi master but should be clean and neat. The better you cut the salmon the better the final texture of the tartare.
  
• Drizzle fish with olive oil, about 2 tbs. and gently mix.
  
• Add the shallot, zest of a lemon, and salt and pepper to taste. Mix some more.
  
• Cut 10 slices of baguette, ~1/2 in thick and toast in the oven at 350.
• Top each piece of bread with some of the salmon mix.
  
• Sprinkle some chives on top and squeeze a bit of lemon juice right before eating.

Inspired by Nicole Stich, delicious:days website