Salmon Tartare

1. 1

   Using a very sharp knife, cut the salmon into 1/4-inch dice.

2. 2

   (Do not use a food processor, as it damages the texture of the fish, making it coarse and mushy.)

3. 3

   Place the salmon in a medium bowl.

4. 4

   Gently fold in the 1 tablespoon chives, the shallots, parsley, and lemon juice.

5. 5

   Stir in the 1 tablespoon olive oil and add the salt and pepper.

6. 6

   Cover and refrigerate for at least 30 minutes or up to 8 hours.

7. 7

   Remove from the refrigerator 20 minutes before serving.

8. 8

   Cut the cucumber in half crosswise.

9. 9

   Cut each half into long, paper-thin slices.

10. 10

    Set aside on a plate, covered, until ready to serve.

11. 11

    To assemble, using 6 large salad or dinner plates, scatter several slices of cucumber around each plate in a random, artful way.

12. 12

    Leave the center of each plate open.

13. 13

    Spoon approximately 1/4 cup tartare into a mound in the center of each plate.

14. 14

    Drizzle olive oil over the cucumber slices, garnish with chives, and sprinkle with a bit of fleur de sel.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.