Salmon Tartar Tartine

This delicious open-faced sandwich combines many of my favorite ingredients; salmon, yogurt, Dijon mustard and tangy cornichons. It’s a breeze to make and I hope you enjoy it as much as I do!

INGREDIENTS

• 227g = ½ lb raw salmon*
• ¼ cup Cornichons
• 2 T of the seeds and spices from the brine of the cornichons**
• 2 T goat’s or sheep’s milk yogurt (or your favorite plain yogurt)
• 1 T Dijon mustard
• 3 T extra virgin olive oil
• salt and pepper to taste
• About 4-5 slices of your favorite bread, slightly toasted
• Cilantro or your favorite Micro greens to serve and decorate

* Since you’ll be cutting the salmon, you are better off getting the tip which is usually less expensive than the center cut.

**Otherwise, you can combine:
• 1 tsp coriander seeds
• ½ tsp black peppercorns
• ½ tsp mustard seeds
• 3 T Apple or champagne vinegar

Combine the yogurt and mustard in a little bowl.
Cut the salmon into thin strips and then into small pieces and place it in a container.
Chop the cornichons into little pieces (smaller than the salmon pieces) and add them to the salmon together with the spices.
Season with salt and pepper and add the evoo.
Mix it very well and taste taste taste! See if it needs more seasoning.
Sometimes I like to add 1 T of the brine from the cornichons is I feel it needs a bit more zing.
Add the yogurt mustard dressing to the bottom of each bread and top with the salmon tartar.

Serve with some micro greens and a drizzle of evoo.

Salmon Tartar Tartine

INGREDIENTS

PROCEDURE

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