Fourth of July

Corn Salmon Tartare

June 22, 2013
Author Notes

An ultimate summer tartare, a tribute to those months when the wild salmon is at its best, and the corn cannot be sweeter or crunchier. —QueenSashy

  • Prep time 25 minutes
  • Serves 6 as an appetizer
Ingredients
  • 13 ounces skinless, boneless salmon fillet
  • 3 ounces smoked salmon, minced
  • 2 tablespoons minced red onion
  • 2 tablespoons minced chives
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Tabasco sauce (or up to taste)
  • 1 tablespoon mayonnaise
  • 1/2 cup fresh corn kernels, straight from the cob
  • 1/2 teaspoon freshly ground pepper
In This Recipe
Directions
  1. Unless you are using sushi grade salmon, place the filet in the freezer for 24 hours. Defrost. With a sharp knife, finely mince the salmon.
  2. In a medium sized bowl, mix the salmon with the remaining ingredients. Cover the bowl and refrigerate for at least 30 minutes, or up to 12 hours. Serve. Yum.

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Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.