Salmon-And-Olives Tartar
Yield
4 servingsPrep
60 minCook
?Ready
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
salmon fillets
fresh |
|
| ½ | cup |
black olives
greek, calamata, pitted, chopped |
*
|
| 2 | tablespoons |
oregano
chopped fresh |
*
|
| 2 | tablespoons |
shallots
minced |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 3 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
lemon
wedges |
|
| 8 | slices |
bread
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
salmon fillets
fresh |
|
| 118 | ml |
black olives
greek, calamata, pitted, chopped |
*
|
| 3E+1 | ml |
oregano
chopped fresh |
*
|
| 3E+1 | ml |
shallots
minced |
|
| 15 | ml |
parsley leaves
chopped |
|
| 45 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
lemon
wedges |
|
| 8 | slices |
bread
toasted |
|
Directions
Place the salmon in the freezer and freeze for 30 minutes to kill any parasites.
Defrost in the refrigerator. Combine the olives, oregano, shallots, parsley, lemon juice and oil in a mixing bowl.
Just before serving, finely chop the salmon by hand and add it to the olive mixture.
Mound tartar on a plate.
Garnish with lemon wedges and toast.
