Salmon Steak Tartare Lohitartar Recipes

Steps:

• Place salmon on a plate; freeze until well chilled, about 20 minutes.
• Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

Steps:

• Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
• When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

Steps:

• Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
• Form the mixture into serving portions just as you would beef steak tartare.
• Decorate with fish roe and springs of dill.
• Serve with toast.

Steps:

• Lightly oil a large piece of aluminum foil and arrange salmon in single layer.
• Sprinkle with lemon juice and pepper to taste.
• Fold foil over salmon and seal, place on baking sheet.
• Bake in preheated 400 degree oven for about 15 minutes or until fish is opaque and flakes easily with a fork.

Steps:

• Chop sirloin into cubes.
• Place in food processor and chop/puree until meat is the consistency of ground beef.
• Mix with remaining ingredients; refrigerate for 2 hours.
• Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
• Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
• Put in bowls alongside.

Steps:

• Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
• Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
• Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.

Steps:

• Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

Steps:

• Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.
• Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.