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Williams-Sonoma Wine Salmon Tartare with Crème Fraîche and Salmon Roe Williams-Sonoma Wine Salmon Tartare with Crème Fraîche and Salmon Roe

Salmon Tartare with Crème Fraîche and Salmon Roe

King, or chinook, salmon is considered one of the tastiest species of the fish. Though wonderful grilled, this prized high-fat specimen makes a richly flavorful tartare. Wild salmon is preferable, but if it’s unavailable or not in season, use farmed.
Louis Drescher Amor Cava
Our Louis Drescher Amor Cava and other Crisp Light-Bodied Sparkling Wines pair nicely with this recipe.
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Ingredients:
  • For the dressing:
  • 5 Tbs. crème fraîche
  • 2 Tbs. fresh lemon juice
  • 1 large shallot, finely minced
  • 1 Tbs. cognac or brandy
  • Fine sea salt and coarsely cracked pepper, to taste

  • 3/4 lb. salmon fillet, well chilled
  • 1/4 cup salmon roe
  • 2 Tbs. thinly sliced fresh chives
Directions:
To make the dressing, in a small bowl, whisk together the crème fraîche, lemon juice, shallot and cognac. Season with salt and pepper.

Ask your fishmonger to bone and skin the salmon fillet, or you can do it yourself: Using needle-nosed pliers, pull the slender pin bones from the fillet. (You can feel them by running your fingers across the surface.) Working from the side of the fillet, slide a sharp, thin knife between the skin and flesh of the fish. Grasp the skin in one hand and pull gently as you slide the knife underneath the flesh to remove the skin.

Using a sharp knife, cut the salmon into neat 1/4-inch dice. Transfer to a chilled bowl, add the dressing and toss gently.

Divide the salmon among chilled individual plates. Garnish each portion with 1 Tbs. salmon roe and a sprinkling of chives. Serve immediately.

Serves 4.

Adapted from Williams-Sonoma Foods of the World Series, San Francisco, by Janet Fletcher (Oxmoor House, 2004).
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