Salmon Carpaccio and Halibut Tartare

Name: Salmon Carpaccio and Halibut Tartare
Total time: 40 min
Yield: 4 servings
Ingredients: 8 ounces salmon, preferably wild; 3 tablespoons extra virgin olive oil, plus extra for brushing; 1 small shallot, finely diced; 2 teaspoons finely chopped lemon zest; 1 tablespoon lemon juice; Salt; pepper; 1 teaspoon capers, rinsed and roughly chopped; 2 teaspoons snipped chives; Nasturtium petals, optional; 8 ounces halibut fillet; Salt; pepper; 2 scallions, chopped fine; 1 small cucumber, peeled, seeded and finely diced, about 1/2 cup; 1/2 teaspoon grated or finely minced jalapeño, optional; 2 tablespoons extra virgin olive oil; Juice of 1 small lime, or to taste; 2 teaspoons snipped dill, optional

By David Tanis

Total Time: 40 minutes
Rating: 5(41)
Notes: Read community notes

Featured in: Tartare Meets Carpaccio at the Ocean

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Ingredients

Yield:4 servings

For the Salmon Carpaccio

8ounces salmon, preferably wild
3tablespoons extra virgin olive oil, plus extra for brushing
1small shallot, finely diced
2teaspoons finely chopped lemon zest
1tablespoon lemon juice
Salt
pepper
1teaspoon capers, rinsed and roughly chopped
2teaspoons snipped chives
Nasturtium petals, optional

For the Halibut Tartare

8ounces halibut fillet
Salt
pepper
2scallions, chopped fine
1small cucumber, peeled, seeded and finely diced, about ½ cup
½teaspoon grated or finely minced jalapeño, optional
2tablespoons extra virgin olive oil
Juice of 1 small lime, or to taste
2teaspoons snipped dill, optional

Ingredient Substitution Guide

Preparation

For the Salmon Carpaccio
1. Step 1
  To prepare the salmon carpaccio: Slice the salmon crosswise into 4 equal pieces. Paint each slice lightly with olive oil and place between 2 pieces of waxed paper. Using a meat mallet or wine bottle, with light tapping motions, very gently pound the salmon to about 1/16- inch thickness. Refrigerate in the waxed paper until ready to serve.
2. Step 2
  Put the shallot, lemon zest and lemon juice in a small bowl. Season with salt and pepper. Add the capers. Whisk in 3 tablespoons olive oil.
3. Step 3
  To prepare the halibut tartare: Dice the halibut as small as possible, put it in a bowl and put the bowl on ice.
4. Step 4
  Just before serving, season the halibut with salt and pepper. Gently stir in the scallions, cucumber, jalapeño, olive oil and lime juice.
5. Step 5
  For each serving, carefully peel one sheet of waxed paper from the salmon and invert onto a chilled plate. Remove the remaining waxed paper. Sprinkle the salmon lightly with salt. Drizzle with the lemon-caper oil and sprinkle with the chives and nasturtium petals.
6. Step 6
  Spoon a 2-ounce mound of halibut tartare onto each plate, next to the salmon. Sprinkle with the dill.

Ratings

5 out of 5

41 user ratings

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Tina1 month ago

The salmon carpaccio is lovely. Not clear what makes it red as it is in the picture. I omitted the step of pounding it, just used a really sharp knife to cut thin slices at an angle.

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