recipe comes from French Chef Jean-Louis Vosgien.
Vosgien is a culinary consulting chef. He was the first
chef in France, in the 1980's, to introduce fusion food
which at the time was unknown, and he is considered
an expert in that field by the press. He created two
cookery schools, one in Saint-Tropez and the second
in Lorgues, near Saint-Tropez. He is also renowned in
France for creating created a cake known as Le
Canelou de Provence which is sold today in the
three major supermarket chains in France. He was also
involved in the creation of the French cookery book
La Cuisine de Mistral", with Alain Gerard
and Robert Callier.
more information visit www.art-et-creations-culinaires.com
a change you can add one part of smoked salmon in the
mixture (about 1/3). You can also wrap the tartar mixture
in a slice of smoked salmon to get a parcel. We use
salmon in this recipe but other fishes can be used such
as sea bass, sea bream, cod, tuna, etc. Needless to
say as this recipe is eaten raw the freshness of the
fish must be perfect. Do not hesitate to tell the fishmonger
that you are preparing a tartar.
1lb trimmed salmon flesh
1 tbsp chopped chives
2 medium chopped shallots
1tbsp olive oil
1 tbsp chopped coriander
1 tsp salt
1/4 tsp freshly ground pepper (from the mill)
A few drops of Tabasco sauce and Worcestershire sauce
if you like
the salmon in to small cubes (about 0.08inch); or
grind in a meat grinder, using the biggest holes available.
the chives, the shallots, the coriander, the olive
oil, salt and pepper, Tabasco and Worcestershire sauce
if you have chosen to use them.
the taste and correct if necessary.
casually in the mixing bowl or arrange the salmon
tartar on plates with a garnish of cherry tomato,
chives, parsley, and salad leaves.
you like you can add lemon juice to the mixture; in
this case serve immediately as the lemon juice will
cook the salmon. If you do not use lemon
juice you can keep it a few hours in the refrigerator.
The salmon tartar is delicious eaten with toasted
Chef Jean-Louis Vosgien