Everyone likes delicious, easy to make appetizers during the holidays and that’s just what’s on the menu tonight as we grab a Bite with Belkys.
The Chef: Israel Mora
The Restaurant: Tamarina in downtown Miami
The Dish: Salmon Tartar
Ingredients:
Scottish Salmon 4 oz
Cucumber 0.5 oz
Chives 0.1 oz
Capers 0.2 oz
Lemon Juice 0.25 oz
Red onion 1 oz
Red Wine Vinegar 2 oz
Extra Virgin Olive Oil 1 oz
Salt and White Pepper to taste
Sliced Ciabatta
Method of Preparation:
– Finely chop a red onion and put it in red wine vinegar to pickle. Let it soak for at least an hour.
– When it’s ready take chopped Scottish salmon and add chopped cucumber, capers, the pickled red onion and chives. Chef Israel says to make sure the fish is fresh and firm to the touch.
– Add sea salt and white pepper and mix well. Add olive oil and lemon juice and mix again.
To Plate:
– Plate the dish with a ring mold to give the salmon tartar shape. Serve with thin slices of toasted ciabatta bread and garnish with chopped chives and a drizzle of olive oil.
Serving suggestion: Vermentino
Serves: 2
Tamarina
600 Brickell Avenue
Miami, FL 33131
305.579.1888
http://www.tamarinarestaurants.com/
Bring in a printed copy of the recipe and get a complimentary Salmon Tartar Crudo with any main course order now through Jan. 25.