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Serves
4 to 6 as an appetizer
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
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Ingredients
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10 ounces
salmon fillet, cut into fine dice
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2 tablespoons
chopped green onion
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1 tablespoon
chopped chives
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1 tablespoon
chopped cilantro
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1 tablespoon
chopped Thai basil (or regular basil)
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2 teaspoons
grated ginger, with its juice
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zest
of one lime
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minced green chile, to taste
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habanero sauce, to taste
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olive oil, to coat
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salt and pepper to taste
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1 teaspoon
Champagne or rice vinegar
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good squeeze of lime juice
Directions
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Mix all ingredients except lime juice and vinegar, and chill for about 20 minutes. Add lime juice and vinegar, and correct seasoning if necessary.
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