RECIPE BY SAVORY/SWEET/ECLECTIC
This dish can be served as an appetizer or as an hors d’oeuvre. Because the salmon in this dish is served raw, try and source the freshest salmon you can find.
1 cup grated parmesan cheese
1 pound salmon
3 tablespoons shallots, finely minced
1/4 cup extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
to taste salt and pepper
2 tablespoons capers
1 tablespoon fresh dill, chopped
Preheat oven to 350 F. Line a baking tray with parchment paper or a silicone baking mat. With a tablespoon measuring spoon, measure 1 1/2 to 2 tablespoons of parmesan cheese in a mound then gently flatten into a 2 inch circle. Repeat with the rest of the cheese placing each mound 2 inches apart.
Bake for 6-8 minutes or until the tuiles begin to turn golden and crisp. Remove from the oven and allow to cool completely before removing from the baking tray.
For The Salmon Tartar
Place your salmon in the freezer (no longer than 10 minutes) while you prepare your other ingredients. This step will firm the flesh making it easier to cut into cubes.
In a small bowl, combine minced shallots, olive oil, lemon juice, and a pinch of salt and pepper to taste and set aside.
Remove salmon from freezer. The flesh should be slightly firm and very cold (not frozen). Cut the salmon into 1/4 inch cubes and place in a large bowl. Rough chop the capers and dill and add to salmon.
Pour over the reserved lemon, shallot and olive oil mixture.
Gently toss the mixture and adjust seasoning to taste with salt and pepper.
To serve: place 1 to 2 tablespoons of the tartar on top of the parmesan tuile and garnish with a small sprig of dill.
2010 Pinot Noir Clone 777