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!

Advertisements

Talin’s Table Spring

This weekend was incredible. First of all, the Agenter’s house is amazing. A house they built in the hills of Somis with an incredible view and high ceilings. I had a dream to one day be hosting in Somis and it actually has begun.

I had an amazing group come to my Spring table. Local chefs and business owners got to be the ones to dine and have an experience that I hope they would never forget. My menu included Armenian delicacies like a bulgar wheat salad called Eech and even my favorite flatbread called Manaeesh.

I even shared a small sample of my favorite Extra Virgin olive oil from Lebanon for each of them as a thank you for coming to dine at my table.

The table was set with fresh white roses picked from the Agenter’s yard. I added small vases of fresh herbs picked from Nani’s garden- like mint, rosemary, and thyme. It’s always a nice touch.

Everyone enjoyed everything on the menu. It was a spring menu with fresh and bold ingredients. The Eech salad layer on a baby romaine leaf, making it crisp yet filling.

My favorite, and I think most of the crowd would agree, was the tagliata di manzo. I bought my filet mignon from The Ventura Meat Company. These guys are AMAZING and really sweet. The owner, Michael, is filled with an endless amount of knowledge about meat and how to cook it well. If you don’t have a butcher, this is the place to become your new shop. I prefer buying my ingredients from specialty shops like his. You get the quality for the best price.

I ended the experience with loquat sorbet. With a lot of help from my mother, we peeled the loquats straight from our tree and made a sorbet. This was my favorite to make because I spent so much of my pastry training doing gelato with Chef Massimiliano Carrara, who was a guest at my table. He liked the gelato- i passed the test!

I personally felt so blessed at this Talin’s Table. Every person felt their value. I love people, and this is why I do what I do. You are so worth it.