{"id":7726,"date":"2022-01-20T14:03:03","date_gmt":"2022-01-20T19:03:03","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7726"},"modified":"2022-01-20T14:03:03","modified_gmt":"2022-01-20T19:03:03","slug":"salmon-tartare","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=salmon-tartare","title":{"rendered":"Salmon tartare"},"content":{"rendered":"

This is a pretty and tasty appetizer, the recipe uses raw egg yolks for the sauce, you could omit the eggs altogether and it would not change much to the outcome of this recipe.<\/h2>\n

Ingredients<\/h3>\n
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Salmon tartare<\/div>\n
½<\/span> lb<\/span> fresh salmon<\/span><\/div>\n
½<\/span> tsp<\/span> Dijon mustard<\/span><\/div>\n
3<\/span> tbsp<\/span> olive oil<\/span><\/div>\n
3<\/span> tbsp<\/span> capers <\/span><\/div>\n
1<\/span> <\/span> shallot<\/span><\/div>\n
juice of 1\/2 lemon<\/span><\/div>\n
salt and pepper<\/span><\/div>\n
8<\/span> <\/span> slices smoked salmon<\/span><\/div>\n
Sauce<\/div>\n
2<\/span> <\/span> egg yolks <\/span><\/div>\n
2<\/span> tbsp<\/span> wine vinegar<\/span><\/div>\n
¼<\/span> cup<\/span> olive oil<\/span><\/div>\n
1<\/span> tsp<\/span> Dijon mustard<\/span><\/div>\n
6<\/span> tbsp<\/span> water (as needed)<\/span><\/div>\n
1<\/span> <\/span> can artichoke hearts<\/span><\/div>\n
Parsley and capers for decoration<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Salmon tartare<\/div>\n
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Spread a little oil inside 4 ramekins (custard cups), then line each of them with the smoked salmon.<\/p>\n<\/div>\n<\/div>\n

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Put all the remaining ingredients in a food processor.<\/p>\n<\/div>\n<\/div>\n

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When well blended pour over the smoked salmon. Press well, cover with plastic wrap and refrigerate.<\/p>\n<\/div>\n<\/div>\n

Sauce<\/div>\n
\n
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Again in the food processor, mix eggs, mustard, vinegar, add the oil in a thin stream, add the artichoke hearts. Add water as needed.<\/p>\n<\/div>\n<\/div>\n

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When ready to serve, pour some sauce in a plate and upturn the ramekin over it. Decorate with parsley and capers.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[59],"class_list":["post-7726","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-appetizers"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7726","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7726"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7726"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}