Salmon tartare: The luxe dish that is oh-so-easy to prepare at home
Ordering salmon tartare always seems like such an indulgence when dining out.
And while the dressed up, raw fish dish feels so luxe, it's actually fairly simple to make at home.
Michele Casadei Massari, the founder and executive chef of New York City's Lucciola, shared a recipe for salmon tartare with USA TODAY.
The recipe makes enough for two, is comprised of only six ingredients and takes three steps to make – just make sure you leave enough time to freeze the salmon (if purchased fresh) for four days before preparing and serving.
Casadei Massari recommends serving at 41 degrees and serving immediately after preparing and says it's best in the first hour after it's been prepared.
Leftovers can be repurposed in a pasta dish such as penne with cream and salmon, he adds, noting that they can be refrigerated overnight.
Looking for a new diet? Mediterranean diet named 'best diet overall' for 6th year in a row. Here's how to start it.
What is a Michelin star?: Here's what to expect at a restaurant with the badge of honor.
Salmon tartare
Makes: 2 servings
Time: 10-12 minutes (plus 4 days resting time)
Ingredients:
8 ounces salmon
Juice of ½ lemon, preferably a Meyer lemon
2 tablespoons Bianco Giusti (or your preferred white wine vinegar)
3 tablespoons extra virgin olive oil
Chives
Salt and pepper to taste
Instructions:
Cut the salmon (previously cleaned and frozen for at least 4 days) into very small cubes.
Mix them in a bowl with white wine vinegar, the juice of half a Meyer lemon, chopped chives, and 3 tablespoons of extra virgin olive oil, salt, and pepper.
Leave to marinate in the fridge for 15 minutes before serving.
Check out these recipes to up your kitchen game:
Hard-boiled eggs: Two easy ways to hard boil eggs to perfection
Creamy risotto: Pearl couscous is the trick ingredient for creamy risotto
Fried rice: The secret to making great fried rice at home
Jambalaya: How to make Cheesecake Factory's Cajun jambalaya pasta at home
Mustard makes it better: How to use mustard not as a condiment but as an ingredient
Pasta salad: Perfect every time: The only pasta salad recipe you'll ever need
Cranberry sauce: Three cranberry sauce recipes you need to try
Sugar cookies: 'The best sugar cookie I've ever baked.' Here's the recipe.
Kale can be tough: Raw kale can be tough. Here's how salt can help
This article originally appeared on USA TODAY: Salmon tartare recipe by Michele Casadei Massari of Lucciola in NYC
