The salmon was cured in salt, sugar, dill, chervil, and lemon zest for six hours. I was worried it might turn out too salty, but to my surprise, the flavor was incredibly balanced.
Instead of slicing it in small cubes, I opted for slightly larger cuts to give the salmon more texture and bite.
For the base, I used kefir, blended with a touch of extra virgin olive oil, lemon juice, and parsley oil.
The salmon was mixed with chives, dill, chervil, lemon and lime zest, and a drizzle of olive oil. Topped with a bit of salt flakes.
by Shreddedsickcuntt
9 Comments
Pretty good. I’d definitely try this but…
In my opinion freshly chopped chervil or dill or chives not gonna give a good taste to the dish, it can even overwhelm the taste of salmon. So in my tartar I’d put less greens or no greens at all. But pretty good work. I like the kefir idea. Nice
Love seeing more salmon tartare dishes here! Also smoked salmon dishes as well! 😋
10/10 I’m certain that tastes as good as it looks. Very well done!
This looks fantastic. Both recipe and plating.
This looks and sounds fantastic, well done.
This looks awesome and sounds like it tastes great. Well done.
Beautiful dish. Great work.
Stunning dish. Love the pairing of herbs, looks tight tight tight chef
Salmon cured that way is called gravlax btw