Salmon Tartare

Salmon tartar… a dish some people either love or don’t even want to try. It’s just like sushi, and if you don’t like sushi, you’re totally missing out. Salmon is one of my favorite fish to eat raw. If you get really good quality, it should just melt in your mouth.

I know that a very typical tartar is tuna, but because I love salmon so much, I decided to go with it. I made little cannoli out of Lavash Bread to bring my own culture into it and I finished it off with a dollop of Lebni (kefir cheese- learn to make it HERE). This is a very elegant but easy dish to make  and it serves well for bigger parties too.

You will want to make sure to get sashimi/sushi grade skinless salmon filet and the best part is from the thickest part. Give this recipe a try and let me know your thoughts!

. 8-ounce boneless salmon fillet, skinless chopped into 1/9 of inch cubes
. 1 shallot, finely chopped
. 1 garlic clove, finely chopped
. 1 sprig of fresh Thyme
. Juice of 1/2 an orange
. 1 tbsp EVOO
. salt to taste

1. 5 hours before serving, add all ingredients in a bowl and mix.
2. Place a piece of of plastic wrap directly over the mixture, to keep moisture from getting to it and place in the fridge until ready to serve.
3. Either serve with pita chips or a baguette that has been sliced and toasted.



Goodbye Trout Dinner

Saying goodbye is always really hard, especially to a family that has been so close to you for so long. The Glasners have always had an open door policy, making me part of the family and treating me like one of their very own daughters. Although they won’t live 10 minutes away from my house anymore, I know that this next season is going to be a very special  for both of us.

I was watching an episode of Giada in Italy recently and thought, “You know, this is a great recipe for a special evening.” I quickly called up Tamara and told her that I’d be coming over for dinner, not to be served, but to serve. She, Larry, and Jessie were all excited for a nice dinner amidst all their packing for the big move. So that’s where we began.  Jessie and I put our heads together with her film making passion and my cooking passion and there you have it everyone. Talin’s Table was launched!

For dinner I made the Glasners pan-seared trout with tomato and capers on a bed of gnocchi, a light Talin salad with arugula and avocado, and for dessert freshly picked figs from my tree and cantaloupe drizzled with Australian-imported honey and cinnamon. We ate, we laughed, and we enjoyed every sip of wine with it all. It was delicious. If you’d like the recipe for the pan-seared fish you can find it HERE, courtesy of Giada DeLaurentis.IMG_2166Goodbye Trout 2 Farmers MarketGoodbye Trout 3