3 ratings

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.

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  • 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


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.