Salmon Tartare Caramelized Onions
Tartare is a preparation of finely chopped raw meat or fish, optionally served with seasonings and sauces. Learn this great #SalmonTartare recipe - prepare everything ahead and chop the salmon last.
Ingredients
FOR THE TARTARE
- 0.75 pound fresh salmon
- 1 tablespoon chopped red onion
- 1 tablespoon small capers chopped
- 1 clove chopped garlic
- 0.5 tablespoon Dijon mustard
- 1 teaspoon chopped parsley
- 1 teaspoon chopped dill
- 0.5 teaspoon curry powder
- Juice of 1 lemon
- 2 teaspoons olive oil
- Salt and fresh ground pepper
FOR THE CARAMELIZED ONIONS
- 2 large sliced onions
- 2 ounces butter
- 3 tablespoons brown sugar
- Salt and pepper, to taste
- 2 tablespoons red wine vinegar
FOR THE PAPRIKA OIL
- 4 tablespoons vegetable oil
- 1 teaspoon paprika powder
Instructions
Food safety tip before doing the salmon tartar: The salmon must be frozen overnight, and defrosted gradually in the fridge.
- Caramelized onions: Melt butter. Add onions and cook on high heat. When the onions are soft, add sugar and frequently stir until they become golden brown. Deglaze with the vinegar, strain, cool and reserve.
- Paprika oil: Warm up vegetable oil with paprika powder, and turn off. Let infuse 5 minutes. Strain through a coffee filter and reserve in squeezable bottle.
- Finish the tartare: Bone and dice the chilled salmon. Mix all tartar ingredients at the last minute. Season to taste. Place a stainless ring on a plate to give a shape. Then, fill in the prepared salmon and gently remove the ring. Garnish with some caramelized onions, a few drops of paprika oil, cilantro, basil oil, and balsamic reduction. Sprinkle some ground pepper on top.
