Salmon and Cucumber Tartare With Wasabi Sauce

Name: Salmon and Cucumber Tartare With Wasabi Sauce
Total time: 10 min
Yield: 4 to 6 appetizer servings
Ingredients: 1 pound salmon fillet, skin and small bones removed; 1 cup (about 5 ounces) finely diced cucumber; 1 medium size shallot, minced; 2 tablespoons capers, rinsed and chopped; 1 to 2 tablespoons minced pickled ginger (available in Japanese markets), to taste, plus additional pickled ginger for garnish; 1/2 teaspoon Worcestershire sauce; Salt and freshly ground pepper to taste; 2 tablespoons fresh lemon juice; 2 teaspoons wasabi paste; 1 tablespoon seasoned rice vinegar; 1 teaspoon soy sauce; 2 tablespoons extra virgin olive oil; Chopped chives for garnish

By Martha Rose Shulman

Total Time: 10 minutes
Rating: 4(59)
Comments: Read comments

This makes a delightful hors d’oeuvre, appetizer or even a light supper. If you’re serving it as an hors d’oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).

Featured in: New Uses for Cucumbers

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Ingredients

Yield:4 to 6 appetizer servings

1pound salmon fillet, skin and small bones removed
1cup (about 5 ounces) finely diced cucumber
1medium size shallot, minced
2tablespoons capers, rinsed and chopped
1 to 2tablespoons minced pickled ginger (available in Japanese markets), to taste, plus additional pickled ginger for garnish
½teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
2tablespoons fresh lemon juice
2teaspoons wasabi paste
1tablespoon seasoned rice vinegar
1teaspoon soy sauce
2tablespoons extra virgin olive oil
Chopped chives for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine. Combine with the cucumber in a medium bowl.
Step 2
Rinse the shallot with cold water and drain on a paper towel. Add to the salmon and cucumber. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together.
Step 3
In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
Step 4
To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives and garnish with pickled ginger.

Tip

Advance preparation: You can make this a few hours before serving and refrigerate. The salmon will "cook" slightly because of the acid in the lemon juice.

Ratings

4 out of 5

59 user ratings

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Comments

Laura from Ontario, Canada2 years ago

This was delicious and simple. It definitely needs a couple hours for the flavors to meld. It was also fine the next day. I like it on cucumber rounds as a snack with cocktails.

Delicious and Refreshing1 year ago

Might add sriracha into next time

Laura from Ontario, Canada2 years ago

This was delicious and simple. It definitely needs a couple hours for the flavors to meld. It was also fine the next day. I like it on cucumber rounds as a snack with cocktails.

Eric3 years ago

Made it nearly as discribed. Everybody REALLY loved it! Will be a stable on my recipe list. Didn't have shallots so used red onion - perfect. Added one small avacado - keeper . Added a view drops of tabasco - also a keeper.

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