The salmon was cured in salt, sugar, dill, chervil, and lemon zest for six hours. I was worried it might turn out too salty, but to my surprise, the flavor was incredibly balanced.
Instead of slicing it in small cubes, I opted for slightly larger cuts to give the salmon more texture and bite.
For the base, I used kefir, blended with a touch of extra virgin olive oil, lemon juice, and parsley oil.
The salmon was mixed with chives, dill, chervil, lemon and lime zest, and a drizzle of olive oil. Topped with a bit of salt flakes.
by Shreddedsickcuntt
2 Comments
Pretty good. I’d definitely try this but…
In my opinion freshly chopped chervil or dill or chives not gonna give a good taste to the dish, it can even overwhelm the taste of salmon. So in my tartar I’d put less greens or no greens at all. But pretty good work. I like the kefir idea. Nice
Love seeing more salmon tartare dishes here! Also smoked salmon dishes as well! 😋