Look up at the lemon confit recipe and parmesan sables. Tartare is traditionally made from raw beef or horse meat. Throughout the years though, tartare has evolved beyond and is now made with a variety of other type of meat like salmon, tuna, and so on. Since you’ll be working with raw meat, it is crucial to make sure to purchase the freshest fish. To ease dicing fish, place it in the freezer for about an hour, or more. Wild salmon is also very nutritious and a really good source of omega-3 fat, selenium and vitamin D.
Mix mascarpone along with the heavy cream, orange juice, zest, and season with salt and cayenne; reserve in the refrigerator.
*For the salmon, look for Shetland’s Best or wild king salmon fillet, skinless & boned. Use lemon confit rinds only, rinsed and minced. Lemon confit can be subbed for 5 lemon zest. Cut partially frozen salmon filet into thin dices and throw in chilled bowl. Add lemon confit, shallots, chives, poppy seeds, olive oil and season with salt and white pepper to taste.
Mold salmon tartare using a pastry ring. Top with cucumber shavings and arugula. Drizzle some orange mascarpone dressing, and add a parmesan sables if desired. Enjoy!