During the beginning of the pandemic some local fisherman along the coast of California were selling freshly caught fish directly to the consumer and some local restaurants.
My friends BJ and Turko’s son Brendan is a fisherman up in NorCal and I was able to take advantage of one of his catches while up in Morro Bay.
The fillets were portioned out, vacuum sealed and frozen, as were their bones, head and tail. I was still in “shelter in place” mode, so I was thinking nothing could go to waste…besides, what’s wrong with a little fish stock for some future soups or stews. I also managed to cut more than a pound of salmon from around the bones and decided to make this wonderful tartare.
It’s not everyday you have an opportunity to prepare fish right off the boat!
Thank you again, BJ and Turko for making this happen! I can’t wait for the next catch!
Now…let’s cut up a baguette and pour some Sauvignon Blanc!
‘A votre sante’
Ingredients
- 1 lb fresh salmon fillet (skinless and deboned)
- 1/4 cup shallots or red onion small dice
- 3 tbs capers (1 tbs diced, remainder left whole)
- 2 tbs extra virgin olive oil
- 1/4 lemon juice
- 2 tbs dijon mustard
- 1 tbs whole grain mustard
- salt/pepper to taste
Directions
- Cut salmon by hand into 1/4″ pieces and place into a mixing bowl.
- Add the rest of ingredients, shallots, capers, olive oil, lemon juice, mustards, salt and pepper, mixing gently and thorougly with a rubber spatula.
- Cover bowl and refrigerate for an hour or more to allow salmon to marinate.
- When ready to serve, give tartare a good stir and taste for seasoning. Adjust if needed with salt and pepper.
- Serve with crostini/toasted bread slices or crackers of your choice.
Makes 8-12 servings