In a lot of restaurants You can find a dish called Tartare. It is usually beef steak chopped into very small pieces served with salt, pepper, mustard, chopped shallots, parsley, garlic and a raw egg. On side You will get either french fries or a piece of baguette. In some of the Eastern European countries it can be served with toasts made from a regular bread.
But what is the history of this dish? Tartare probably refers to the Tatar people of Central Asia but the most widely repeated myth says that steak tartare was a horsemeat dish that originated with the horse-eating Mongols of Central Asia who swept across Central Europe 800 years ago. Tartare steak appeared in the best French restaurants at the begging of the 20th century and boomed around 1950 after the Second World War. Some people claim that the dish is best prepared by scraping a cut of meat with a dull knife to produce a purée free of sinews. Few people have time for that, though a few chefs still chop their beef by hand. In todays world You can find besides the classic beef steak tartare also a salmon or a tuna one.
Today I will show You how to make this amazing salmon tartare by adding my secret ingredient on top.
- 400g of fresh and good quality salmon
- 2 shallots
- olive oil
- 1 lemon
- 1 orange
- salt and black pepper
- before cutting, cool down the salmon so it’s much more easier to work with it, (you can put it into the freezer for 5 minutes if you wish)
- chop the salmon, shallots, and chives into small cubes
- add 1 spoon of olive oil, season with salt, black pepper and mix well
- sprinkle with the juice from 1/4 of the orange and lemon (this will make the tartare very refreshing), finish the seasoning with salt, black pepper or more juices to match Your taste if needed
As You can see there is not so much work behind this great and simple dish. The only thing You need is a very sharp knife and couple of ingredients. What makes my salmon tartare so special is the orange. The taste of fresh salmon and the sweet orange is simply amazing. Also feel free to grate a bit of the orange zest if You want more intense orange taste. Best served with a good fruity wine or a cold beer and toasts with garlic. Enjoy 🙂