I can officially declare myself an obsessed fan of tartares, carpaccios and any other raw dish that exist. I just love them. Anywhere I go if they are on the menu I can't help being tempted, specially now it's summer and we appreciate this type of light dishes...
I like a lot the classic combinations such as salmon and avocado but I wanted to try something different with some seasonal fruit. I've previously tasted different combinations with other frut like mango, apple and even strawberries wich are really good so I assumed cherries would be a great choice.
These cherries are from a beautiful Spanish region called Valle del Jerte, very well known for this pretty fruit and their smoked paprika (Pimentón de la Vera). These cherries are very popular throughout Spain and Europe, they really are the best I can assure you. They have the perfect balance between sweet and sour, so good it is difficult to stop eating them once you've started...
So I think they perfectly match with the salmon along with the crunchiness of the cucumber and the freshness of the mint and the lime zest. The spicy touch is totally an option but I honestly recommend adding at least a bit to add an original twist.
Regarding the salmon, it is essential to use a good fresh one, however is very important to follow the correct freezing procedure to avoid the anisakis bacteria that raw fish may have. At least 48 hours in the freezer should be ok, however I've read that in order to be completely sure the best way is to leave it there for a week. So if you think about preparing a fish tartar you will need some planning ahead to freeze it and defrost afterwards.
You can serve the tartar in many ways, I find cute and convenient using little glasses. It is ideal as an individual appetizer if you are receiving guests, and you can prepare it in advance and keep it in the fridge until you serve it.
So let's start with the recipe!
SALMON TARTARE WITH CHERRIES AND MINT
INGREDIENTS (Serves 6 little jars)
- 2 big pieces of fresh salmon
- 20-30 cherries, pitted and chopped
- 1/2 cucumber, chopped
- 1/4 spring onion
- 10-15 fresh mint leaves, finelly chopped
- 2 limes (for the zest)
- 3 TBSP. extra virgin olive oil
- White pepper
- 2 TBSP of sambal Oelek sauce or tabasco or spicy chilli (optional)
- Pink Himalayan salt
- 2 TBSP mustard
- Some capers (optional)
PREPARATION
- Remove the skin of the salmon and cut into small cubes.
- Place in a bowl and add the mint, the chopped onions, mustard, olive oil, salt and pepper to taste and the spicy sauce.
- Add the lime zest and the cherries (preserve some for serving) and stir well.
- Put come cucumber on each glass and then the salmon mixture.
- If you want you can fry some capers, previously dried with some kitchen paper. Pour come olive oil to a medium-high heated pan and fry them until they get golden and crunchy.
- Add some chopped cherries and the capers and done!
Some spring onions and scallions taste too strong or leave a bad taste in the mouth. To avoid that you can chop them and leave soaking in cold water with a lot of salt for at least 30 minutes. Then drain and rinse with cold water and you'll have a softer flavour with no bad after taste.
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