Camilan
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Salmon tartare ala California farm memadukan salmon mentah dadu dengan bawang merah, caper, peterseli, jeruk nipis, dan mayones di atas roti baguette.
Jika menggunakan salmon segar, bekukan hingga solid selama 24 jam lalu cairkan. Jika fillet terlalu berminyak, tekan semalaman dengan beban di atas lapisan rock salt, lalu bilas dan keringkan. Iris salmon setebal 6 mm lalu potong dadu 6 mm.
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.
Cincang halus bawang merah besar, caper, dan peterseli Italia. Parut dan tambahkan kulit jeruk nipis.
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.
Campurkan sayuran cincang dan salmon dengan lembut. Lipat minyak wijen, mayones, air perasan jeruk nipis, dan saus cabai. Aduk hati-hati untuk menjaga tekstur yang ringan. Cicipi dan sesuaikan bumbu.
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.
Iris baguette setebal 6 mm, olesi satu sisi dengan minyak zaitun, dan panggang sisi berminyak dalam wajan besi kering. Iris timun tidak dikupas sangat tipis menggunakan mandolin. Oleskan lapisan tipis mayo di setiap irisan yang sudah dipanggang dan letakkan irisan timun di atasnya.
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.
Sendokkan satu sendok makan penuh salmon tartare di atas setiap bagian. Taburkan beberapa serpihan garam laut di atasnya dan sajikan.
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.
