Salmon Carpaccio and Halibut Tartare

Ingredients

For the salmon carpaccio

• 8 ounces salmon, preferably wild
• 3 tablespoons extra virgin olive oil, plus extra for brushing
• 1 small shallot, finely diced
• 2 teaspoons finely chopped lemon zest
• 1 tablespoon lemon juice
• Salt
• pepper
• 1 teaspoon capers, rinsed and roughly chopped
• 2 teaspoons snipped chives
• Nasturtium petals, optional

For the halibut tartare

• 8 ounces halibut fillet
• Salt
• pepper
• 2 scallions, chopped fine
• 1 small cucumber, peeled, seeded and finely diced, about 1/2 cup
• ½ teaspoon grated or finely minced jalapeño, optional
• 2 tablespoons extra virgin olive oil
• Juice of 1 small lime, or to taste
• 2 teaspoons snipped dill, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    347 calories; 25 grams fat; 4 grams saturated fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 23 grams protein; 58 milligrams cholesterol; 94 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

For the salmon carpaccio

1. To prepare the salmon carpaccio: Slice the salmon crosswise into 4 equal pieces. Paint each slice lightly with olive oil and place between 2 pieces of waxed paper. Using a meat mallet or wine bottle, with light tapping motions, very gently pound the salmon to about 1/16- inch thickness. Refrigerate in the waxed paper until ready to serve.
2. Put the shallot, lemon zest and lemon juice in a small bowl. Season with salt and pepper. Add the capers. Whisk in 3 tablespoons olive oil.
3. To prepare the halibut tartare: Dice the halibut as small as possible, put it in a bowl and put the bowl on ice.
4. Just before serving, season the halibut with salt and pepper. Gently stir in the scallions, cucumber, jalapeño, olive oil and lime juice.
5. For each serving, carefully peel one sheet of waxed paper from the salmon and invert onto a chilled plate. Remove the remaining waxed paper. Sprinkle the salmon lightly with salt. Drizzle with the lemon-caper oil and sprinkle with the chives and nasturtium petals.
6. Spoon a 2-ounce mound of halibut tartare onto each plate, next to the salmon. Sprinkle with the dill.

40 minutes