I absolutely love every kind of tartare

SALMON tartare is one of those dishes that acts as a canvas for a chef’s culinary sensibilities. Add a little soy and ginger and an Asian-infused flavor emerges. Mango or pineapple yields a gustatory trip to the tropics. At its most basic it is a cooling, relatively light repast, playing off of the smooth, firm texture of the fish, but in smaller, more toothsome bites than other members of the raw-fish pantheon like sushi or carpaccio.

The key to this dish is the freshest fish you can fish – your fish monger is your friend here.

1 lb. salmon

1 tbs. soy sauce

1 tsp. yuzu or mirin

½ tsp. kosher or sea salt

1/8 tsp. toasted sesame oil

For the garnish:

thinly sliced red radish

½ cup wasabi aioli (mix a tsp. wasabi to mayonnaise)

2 tbs. salmon roe (optional)

radish shoots (optional) or cilantro leaves

2 tbs. chopped cucumber

Keep all ingredients cold.

Right before you are ready to eat, chop the fish into 1/8 “ dice or have your fish monger do it.  Mix soy sauce, salt and yuzu and sesame oil.  Mix and taste for seasoning.

To serve: make a beautiful swirl of the aioli on your plate.  if you want to get fancy, place a round mold on the place and spoon the tartare or just spoon it onto your place.  Sprinkle the cucumber, red radish and garnish with cilantro of radish shoots.  A little salmon roe should guild the very beautiful lily.

Serve right away with a crisp white wine like a chardonnay or a reisling.

Until I eat again!