Salmon Tartare On Green Olive Crostini
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- juice and zest of 1 lemon
- 1/4 cup green olive pesto -- see * note
- Cut
- Toasted bread
- 1 tablespoon capers
- 8 slices baguette - -- (1/4" thk), toasted
- 2 scallions -- thinly sliced on a long bias salt -- to taste freshly-ground black pepper -- to taste
- 2 tablespoons black mustard seeds -- divided
- 1/4 cup extra-virgin olive oil
- 8 ounces fresh salmon filet -- skin, bones removed
- 1 tablespoon dijon mustard
Contains
GlutenFishMustardTree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- * Note: See the "Green Olive Pesto" recipe which is included in this collection.
- In a blender, mix capers, lemon juice and lemon zest, extra-virgin olive oil, mustard and 1 tablespoon of the black mustard seeds until smooth (about 1 minute) and set aside.
- Cut salmon by hand into 1/4-inch dice and place in mixing bowl. Add caper mixture and stir to mix well. Season with salt and pepper.
- Spread each piece of toasted bread with 1 teaspoon Green Olive Pesto and place 2 heaping tablespoons of salmon mixture on each one. Sprinkle with remaining black mustard seeds and thinly sliced scallion and serve immediately.
- This recipe yields 4 servings as passed crostini.
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Grater
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Wooden spoon