Subject: Salmon Tartare
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 18 2003 - 10:36:40 EDT
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FOOD FUNNY
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"Luv4games" was the first of about a jillion people to send me the
following, for which we are all appreciative.
The Japanese eat very little fat and suffer fewer heart attacks than
the British or Americans. On the other hand, the French eat a lot of
fat and also suffer fewer heart attacks than the British or Americans.
The Japanese drink very little red wine and suffer fewer heart attacks
than the British or Americans. The Italians drink excessive amounts
of red wine and also suffer fewer heart attacks than the British or
Americans. Conclusion: eat and drink what you like, it's speaking
English that kills you.
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TODAY'S RECIPE
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As you are well aware by now, I have a rather special event to
celebrate this week. Regardless of the occasion, here is a special
menu you can save for the next red-letter day in your life.
Monday's Starter
Salmon Tartare
Tuesday's Soup or Salad
Watercress Soup with Oysters
Wednesday's Side Dish
Potato Crepes
Thursday's Entree
Sweetbreads with Capers
Friday's Dessert
Plum Tart
Here is a contemporary treatment of a classic dish, substituting fresh
salmon for the ground beef in the traditional preparation.
Salmon Tartare
1 1/2 lbs (675 ml) skinless fillet of salmon
1/2 cup (125 ml) finely chopped onion
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
Lettuce leaves for garnish
1 hard-cooked egg, chopped
3-4 cornichons or gherkins, chopped
2 Tbs (30 ml) chopped fresh parsley
Chop the salmon with a knife or in a food processor until it is
coarsely chopped. Mix with half the chopped onion and the olive oil,
salt, pepper, and optional hot sauce. Arrange lettuce leaves on
individual serving plates and divide the salmon mixture among them.
Top with the remaining onion, chopped egg, cornichons, and parsley.
Serve with toast points, crackers, or melba toast. Serves 4 to 6.
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