Tartare of Tuna, Salmon & Snapper

Though we sound like a broken record, we must repeat that you only use the freshest of fish when making a raw or a seared dish. This tartare is elegant and offers the taste of tuna, salmon and snapper.

• 1 pound each of tuna, salmon, and red snapper filets (the filets should be trimmed, boneless, skinless, free of all sinew, and very cold)
• 3 tablespoons fresh lemon juice
• 3 tablespoons finely chopped cornichons or gherkins
• 3 tablespoons drained capers, minced
• 3 tablespoons shallots, finely chopped
• 3 tablespoons fresh chives, minced
• 3 tablespoon virgin olive oil
• 2 tablespoons mayonnaise
• Salt, and freshly ground white pepper to taste
• Dill or parsley sprigs, for garnish

METHOD

Cut the tuna into 1/2” cubes. Put them in the bowl of a food processor, and carefully pulse the machine to chop the fish to a very fine consistency—without pureeing it (it should resemble a raw hamburger). This can also be done with a very sharp knife. Transfer the tuna to a bowl.

Repeat the process with the other two fish, putting each in a separate bowl.

Combine each fish with 1 tablespoon of the next 7 ingredients (do not add mayonnaise to the salmon). Season with salt and pepper, and mix with a rubber spatula. Cover and refrigerate—until ready to serve.

Place 3 oval-shaped scoops of the tartare on each chilled serving plate. An oval ice cream scoop works well. Garnish with a sprig of dill or parsley.

Serves: 6

This recipe from www.inmamaskitchen.com

Recipe reprinted with permission, courtesy of THE LOBSTER PLACE

read about the lobster place

please visit their web site: www.lobsterplace.com

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