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Author Notes: This was the first original recipe to come out of what we call our Saturday night test kitchen. We had been experimenting with a yellow Thai curry paste that we love to use in braises, and suddenly abandoned it, opting instead to improvise an Asian-flavoured tartare with things we had in the fridge. We like to serve this with thinly sliced sourdough baguette, brushed with olive oil and toasted, and a simple puree of avocado and lime juice. This pairs very well with floral white wines like Viognier and Gewurztraminer. —The Dog's Breakfast
Serves 4 to 6 as an appetizer
- 10 ounces salmon fillet, cut into fine dice
- 2 tablespoons chopped green onion
- 1 tablespoon chopped chives
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped Thai basil (or regular basil)
- 2 teaspoons grated ginger, with its juice
- zest of one lime
- minced green chile, to taste
- habanero sauce, to taste
- olive oil, to coat
- salt and pepper to taste
- 1 teaspoon Champagne or rice vinegar
- good squeeze of lime juice
- Mix all ingredients except lime juice and vinegar, and chill for about 20 minutes. Add lime juice and vinegar, and correct seasoning if necessary.
- This recipe was entered in the contest for Your Best Salmon
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