Michael Graydon + Nikole Herriott
It’s important to toss the salmon in oil before adding the acid in this tartare recipe; the oil acts as a shield, keeping the fish from discoloring.
Recipe information
Yield
4 servings
Ingredients
½ small shallot, finely chopped
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
12 ounces highest-quality salmon fillets, cut into ½-inch cubes
1 tablespoon finely chopped tarragon
2 tablespoons finely chopped chives, divided
Olive oil (for drizzling)
4 seedy crackers
1 Persian cucumber, thinly sliced crosswise
Lemon wedges (for serving)
Preparation
Step 1
Toss shallot, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper. Let sit 5 minutes.
Step 2
Toss salmon, tarragon, and 1 Tbsp. chives in a medium bowl to combine. Drizzle with oil (just enough to barely coat the fish; about 2 tsp. should suffice), season with salt and pepper, and gently mix to coat. Add shallot mixture and toss to combine. Spoon over crackers and top with cucumber and remaining 1 Tbsp. chives. Serve with lemon wedges for squeezing over.
Nutrition Per Serving
Calories (kcal) 160
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 45
Carbohydrates (g) 7
Dietary Fiber (g) 1
Total Sugars (g) 2
Protein (g) 18
Sodium (mg) 70
