Though honestly these roulades wouldn’t cut it with my dad as far as Sunday dinner material, he would definitely enjoy them as starters. (They could easily be the star players in a summertime luncheon--along with a leafy salad and Prosecco!) I'm sure you'll find ways to enjoy these delightful bites.
I think it was Chef Rafael Palomino that introduced me to Salmon Tartare; it’s been love ever since (for him and the dish!). Seriously, there is something so clean and refreshing—not to mention elegant—about salmon tartare, and Sabine’s interpretation is no exception. Though there’s a bit of dicing involved, just look how gorgeous the presentation is! Remember, as always, you may want to vary amounts depending on your taste.
I think it was Chef Rafael Palomino that introduced me to Salmon Tartare; it’s been love ever since (for him and the dish!). Seriously, there is something so clean and refreshing—not to mention elegant—about salmon tartare, and Sabine’s interpretation is no exception. Though there’s a bit of dicing involved, just look how gorgeous the presentation is! Remember, as always, you may want to vary amounts depending on your taste.
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| Cooking in Sabine's kitchen--in Berlin! |
Sabine's Salmon Tartare
(Adapted and translated!)
Serves about 8 (appetizer portions)
2 to 3 Japanese cucumbers
1 pound boneless salmon fillet, skinless, diced into 1/8-inch cubes
8 ounces smoked salmon, diced into 1/8-inch cubes
4 to 6 cornichons (small pickles), finely diced
1/2 teaspoon finely diced capers
1 shallot, finely diced
1 teaspoon chopped parsley
2 teaspoons olive oil
Sea salt and freshly ground black pepper to taste
Tabasco
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| Make sure you cut the cucumber so there's enough to roll up! |
Black Sesame seeds
(toothpicks)
Using a mandoline or a peeler, shave the cucumber so that you have pieces that are thick enough to roll up.
Combine the diced salmon with the smoked salmon, cornichons, capers, shallot, parsley and olive oil. Mix well. (At this point, you can cover and refrigerate for an hour or so, or continue!) Add the salt and pepper and Tabasco.
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| Roll them individually. |
Using a small melon baller—or a small spoon—scoop a bit of the tartare up, and place it on the top part of the cucumber slice. Roll it up, and affix, as needed, with a toothpick. Repeat until you’ve used up the tartare. Serve immediately, or cover and chill for up to 2 hours. Top with the black sesame seeds just prior to serving.
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| The platter--they're not "perfect" but that adds to the charm! |
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| ¡Salud! Prost! Cheers! |
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