recipe_of_the_month

 

Home
sample_dinner_menu
sample_dessert_menu
pt_directions
recipe_of_the_month

RECIPE OF THE MONTH

WILD SALMON TARTARE

SALMON DRY CURE:

  • 1 3/4 cup sugar

  • 1/4 cup maple or brown sugar

  • 1 1/2 cups kosher salt

  • 2 lemons, grated rind only

  • 1/2 cup chopped fresh dill weed

  • 1/2 chopped fresh lemon grass

  • 1/4 cup McCormick® Gourmet Collection™ Peppercorn Melange (optional)

  • 2 lbs. skinless, boneless salmon fillet, washed and dried

     In a glass dish, combine all cure ingredients except salmon. Add salmon and pack dry cure around salmon. Cover with plastic wrap and refrigerate 10-12 hours. Remove salmon, rinse and dry well. Refrigerate.

JAPANESE GUACAMOLE:

  • 1 cucumber

  • cup finely chopped avocado tossed with 1-2 tbsp. lemon juice

  • 1 tbsp. McCormick® Gourmet Collection™ Wasabi Powder dissolved in two tbsp. water

  • 1/2 cup flying fish roe (tobiko)

     Peel cucumber. Finely chop peel and reserve. Finely chop remaining cucumber. Combine with avocado and wasabi. Fold in fish roe.

TARTARE SEASONING:

  • 1/3 cup extra virgin olive oil

  • 1/8 tsp. McCormick® Gourmet Collection™ Cayenne Red Pepper

  • 1/4 cup rice vinegar

  • 1/4 cup lemon juice

  • 1/4 cup finely chopped red onion

  • 1/4 cup chopped green shiso leaves

  • 1/4 cup chopped fresh chervil or parsley leaves

  • 1/4 cup finely chopped fresh chives

  • 1 1/2 tsp. kosher salt

     Finely chop cured salmon. Combine tartare seasoning and toss lightly with salmon. Press into oval or round 4oz. molds or shape into circles, each 2 1/2 inches in diameter and 1 1/4 inch high. Top with Japanese Guacamole and reserved cucumber peel. Makes 12-16 portions.

Recipe created by Chef Jonathan Eismann.