Flaked Salmon "Tartare"

Name: Flaked Salmon "Tartare"
Ingredients: 1 large egg; 1 pound salmon fillet, skinned; 1 tablespoon extra-virgin olive oil; 1.25 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

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By

Martha Stewart Test Kitchen

Updated on June 12, 2017

Flaked Salmon Tartare — Photo: Yunhee Kim

Servings:

6

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.

Ingredients

1 large egg
1 pound salmon fillet, skinned
1 tablespoon extra-virgin olive oil
1 ¼ 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

Directions

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.
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.
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.