Meryenda
ni CookWhatHK0 na-save
California farm salmon tartare: hilaw na salmon na may red onion, capers, parsley, dayap, at mayo, inilagay sa toasted baguette na may pipino.
Kung gumagamit ng sariwang salmon, i-freeze nang solid ng 24 na oras pagkatapos ay i-thaw. Kung masyadong mataba ang fillet, pindutin ito magdamag sa ilalim ng bigat sa ibabaw ng rock salt, pagkatapos ay banlawan at patuyuin. Hiwain ang salmon nang 6 mm kapal pagkatapos ay i-dice sa 6 mm cubes.
If you're using fresh salmon, first freeze the fillet until it's completely solid, keeping it frozen for 24 hours, then thaw it. If your salmon fillet seems too oily, you can address this by sprinkling it with brown sugar, flaked sea salt, and crushed pepper. Lay the fillet on a bed of rock salt and press it overnight with a glass bowl placed on top to draw out any excess oil. Remove the skin and carefully scrape off the fat layer directly underneath. Rinse the salmon and pat it dry. Slice the salmon 1/4-inch thick, then cut these slices into 1/4-inch dices using a sharp hatchet. Taste a small piece.
Pinong tadtarin ang pulang sibuyas, capers, at Italian parsley. Grated at idagdag ang zest ng dayap.
Finely chop the red onion, capers, and Italian parsley, aiming for as fine a chop as possible for all three. Grate the zest from the limes and add it to the chopped ingredients.
Maingat na haluing magkasama ang mga tinadtad na gulay at salmon. I-fold ang sesame oil, mayonesa, katas ng dayap, at chili sauce. Haluing maingat para mapanatili ang airy na texture. Tikman at i-adjust ang seasoning.
Gently combine the chopped vegetables with the salmon. Stir in the sesame oil, mayonnaise, lime juice, and red pepper sauce. Carefully fold all the ingredients together with the salmon, making sure to stir lightly to maintain an airy texture. Taste the mixture and adjust the seasonings as needed.
Hiwain ang baguette nang 6 mm kapal, pahiran ang isang gilid ng olive oil, at i-toast ang may mantika na gilid sa tuyong cast-iron na kawali. Hiwain ang hindi nabalatan na pipino nang manipis sa mandolin. Pahiran ng manipis na layer ng mayo ang bawat toasted na hiwa at lagyan ng isang hiwa ng pipino sa ibabaw.
Slice the French baguette 1/4-inch thick. Brush one side of each slice with olive oil, then toast the oiled side in a dry cast iron skillet until golden. Using a mandoline, slice the unpeeled cucumber 1/16-inch thick. Spread a thin layer of mayonnaise on each toasted baguette slice or cracker, then place a cucumber slice on top.
Mag-sandok ng isang heaping na kutsara ng salmon tartare sa ibabaw ng bawat piraso. Budburan ng ilang flakes ng sea salt sa ibabaw at ihain.
Top each made baguette slice or cracker with a heaping layer of salmon tartare, using about one full tablespoon per piece. Finish by sprinkling a few flakes of sea salt over the tartare. Serve immediately.
