Tartare:
Steak or Seafood?
Steak tartare has to be one of my absolute favorite dishes. Forget the egg. Just straight up beefsteak.
As a very young child growing up in Europe right after World War II, it was a real treat for anyone in our family to eat steak - especially steak of the quality required to prepare a raw meat dish. In fact, it was not always available.
In my mind, I can still picture my grandmother and I walking up to the butcher and asking for a pound of the very best cut of steak. He would grind it on the spot, wrap it in waxed paper and we would hurry home to prepare lunch.
Let's put it this way...from the butcher's case to the table, the steak was consumed before the hour was out.
 What is tartare? It is any type of meat or seafood that is ground up or diced, mixed with seasonings, and served raw.
While one would automatically think of beef as the main ingredient in this recipe, it can also be prepared with seafood.
Think salmon, the freshest salmon you can buy, a few squirts of fresh lemon, your favorites herbs and seasoned to taste with salt and pepper.
It is simply delicious, quick to prepare and can be served as an appetizer or a first course.
My personal preference is for a version prepared with both fresh and smoked salmon. You can also use a high quality sashimi tuna.
Here is a really quick recipe for a seafood variation.
Summary: Quick and Easy Salmon Tartare Recipe
- 60 minutes
- 2-4 servings
- March 21, 2011
Ingredients
- 8-10 ounces fresh salmon
- 8-10 ounces smoked salmon
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoonfresh ground pepper
- 1 large shallot, finely chopped
- 1 tablespoon high quality, cold-pressed EVOO
- 2 tablespoons fresh lemon juice
- 1 teaspoon white wine vinegar
- Freshly cracked pepper to taste
- Salt to taste.
Instructions
- Mix all ingredients together.
- Stir lightly to combine herbs and liquids evenly across the salmon bits and pieces.
- It is ready to serve as soon as it is prepared but it really takes on great flavor if allowed to stand (in effect marinate) in the fridge, tightly covered, for about 30 minutes to an hour - even overnight.
- Created by De Ashton
Note: Serve with Carr's water crackers or lightly toasted slices of baguette for an appetizer.
Be sure to buy the very best salmon you can afford. Scottish salmon is my preference but it is not always available in local grocery stores - not even at Wegmans!
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