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!

Ingredients
. 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

Procedure
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.

Anush!

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Lebni

Lebni is one of my favorite things to smear on a warmed pita. This delight is kefir cheese. You can add kalamata olives, tomatoes, and fresh herbs to make a dip out of it too. I have a shortcut recipe that I like to use to make this and it’s so delicious.

Ingredients
. 1 container of plain yogurt (depending on how much lebni you want)
. very fine cheese cloth
. EVOO

Procedure
1. Place a very fine cheese cloth inside a strainer, and place the strainer in the kitchen sink.
2. Put all the yogurt in the container into the cheese cloth and cover overnight.
3. The following day, you can make little balls with the cheese and place them in a jar filled with extra virgin olive oil and fresh oregano, ready to be eaten whenever you please.

Photos by : Sean Rea(https://www.instagram.com/seann.rea/) and Hayley Boomhower (https://www.instagram.com/daily.hayleyy/)