Knife-Cut Salmon Tartar With Black Truffle Tapenade

Served with egg yolk, green onion, guindilla, olive oil, and chopped parsley

This recipe looks fancy but can be made by anyone. Impress your house guests with some Knife-Cut Salmon Tartar.

Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.

4
Servings
1480
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound Scottish salmon
  • 1 Cup kosher salt
  • 1 Cup granulated sugar
  • 5 stems of scallion (finely chopped)
  • 20 each guindilla peppers, finely chopped (save brine)
  • 1/2 Cup chopped Italian parsley
  • 1/2 Cup extra virgin olive oil
  • 4 quail eggs
  • 2 Tablespoons truffle paste

Directions

In a medium bowl mix sugar and salt. Coat salmon with mix and let sit for 40 minutes. (This is called curing). After 40 minutes in salt and sugar, rinse salmon in cold water and pat dry. Cut salmon in large cubes.  Set aside in refrigerator.

In a separate bowl, mixed chopped guindilla, scallion, and parsley.  Add olive oil and 2 tbsp of the guindilla pepper brine.  Make like rough chopped pesto.

To plate:
Place 2 tablespoons each of gondola mix to 4 plates of choice.
Divide salmon in four 4oz portions. Place on top of guindilla mix. 
Separate yolk on salmon. 
Put 1/2 a tbsp of truffle paste for last touch on dish.

Enjoy!

Nutritional Facts

Total Fat
141g
100%
Sugar
9g
10%
Saturated Fat
46g
100%
Cholesterol
552mg
100%
Carbohydrate, by difference
51g
39%
Protein
2g
4%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
483mg
48%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
15µg
1%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Phosphorus, P
24mg
3%
Sodium, Na
791mg
53%
Water
72g
3%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.