Salmon Tartare

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A must have appetizer!

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Salmon Tartare Mixture

• Freeze salmon fillet for 2 hours. Rinse preserved lemon rinds, pat dry and mince. Cut the partially frozen salmon fillet into scallopini, then into strips and dices; reserve fish in the bowl. Add the preserved lemons, shallots, chives, poppy seeds, olive oil and season with salt and pepper to taste.

Orange Mascarpone Dressing

• Mix mascarpone along with the heavy cream, orange juice, zest, and season with salt and cayenne; reserve in the refrigerator.

Plating

• Plate out salmon tartare using the cookie cutter. Top tartare with cucumber shavings and arugula. Drizzle around some of the orange mascarpone dressing. Enjoy!

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