Tartare of Salmon, Wrapped in a Parcel of Smoked Salmon


8 ounces fresh salmon
1/4 teaspoon salt
1/2 teaspoon sugar
zest of 1/2 lemon
1 tablespoon chopped chives, plus
8 chives for tying the bundles
1 tablespoon lemon juice
8 slices smoked salmon (approximately 1/2 ounce each)
1 head curly endive lettuce
1 lemon, cut into wedges


Sprinkle fresh salmon with salt, sugar, lemon zest, and chopped chives. Sprinkle with lemon juice and marinate. Refrigerate for 12 to 24 hours. Finely chop the fresh salmon with a sharp knife (do not use a food processor). Place 1 ounce of salmon tartare on each slice of smoked salmon. Fold or roll into the shape of a small parcel and tie with a chive string. Place two parcels on each cold plate. Garnish with lettuce and lemon wedges.


Serves 4

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