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Flaked Salmon "Tartare"


Experts recommend eating at least two servings of fatty fish, such as salmon, herring, or tuna, per week. In this dish, bold capers and fresh herbs -- classic beef tartare add-ins -- brighten the buttery flavor of flaked baked salmon.

  • Servings: 6
Flaked Salmon Tartare

Photography: YunHee Kim

Source: Martha Stewart Living, April 2007


  • 1 large egg
  • 1 pound salmon fillet, skinned
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 teaspoons coarse salt
  • Freshly ground pepper
  • 2 teaspoons fresh lemon juice, plus wedges for garnish
  • Dash of hot sauce
  • 1 small shallot, finely chopped
  • 1 tablespoon chopped drained capers
  • 3 cornichons, coarsely chopped
  • 2 tablespoons finely chopped chives
  • 1 tablespoon finely chopped fresh flat-leaf parsley


  1. Place egg in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Remove from heat. Cover, and let stand 13 minutes. Using a slotted spoon, remove egg, and rinse under cold water until cool. Gently press against a hard surface to crack shell; peel. Cut egg in half lengthwise. Grate each half on the small holes of a grater into a small bowl. Cover with plastic wrap; set aside.

  2. Preheat oven to 350 degrees. Place salmon in a 13-by-9-inch nonreactive baking dish. Brush with 1 teaspoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover with foil; bake until salmon is cooked through and flakes easily, about 15 minutes. Uncover partially, and let cool slightly in dish on a wire rack. Using a fork, gently flake salmon into large pieces. Transfer to a large bowl.

  3. Whisk together lemon juice, hot sauce, and remaining 1/4 teaspoon salt in a bowl. Add remaining 2 teaspoons oil, whisking until emulsified. Drizzle dressing over salmon, and toss gently. Divide among plates. Scatter shallot, capers, cornichons, chives, parsley, and egg over each, dividing evenly; season with pepper. Serve with lemon wedges.

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