Salmon or Tuna Tartare on Crostini

Serves:

4 to 6

ABOUT THE RECIPE

If you expecting the same old Asian Inspired Avocado Tartar, get ready to rip off your
Kimono and put on your Skinny Jeans. It wouldn’t hurt to don a pair of Italian Loafers
and go heavy on the cologne…we’re going on a little trip to a place I call “Euroelicious.”
BTW this recipe is modeled after the classic Steak Tartare…chow Little Chef and Let’s
get cooking.

Ingredients

1 pound Salmon or Tuna ¼ inch dice all skin and brown membrane removed (this is job loving performed by the fishmongers at Metro)

1 tablespoon Dijon mustard

4 anchovy fillets (packed in oil), minced

1 tablespoon cognac

½ to 1 teaspoon of your favorite hot sauce, I used a Calabrian hot sauce and damn, it sings

¾ cup olive oil

The juice of one lemon or more to taste

4 tablespoons rinsed capers, finely chopped

3 tablespoons chopped flat-leaf parsley plus more for garnish

1 shallot chopped fine

Salt and pepper to taste

1 loaf of French or Italian bread sliced thin for making your Crostini

Olive oil for drizzling over the bread.

Preparation

In a bowl combine all of the ingredients except for the fish and season to taste with salt

and pepper. You can make this portion of the recipe hours in advance but do not

combine it with the fish until moments before serving. (Note: please taste first, you

might not need any salt because the capers and anchovies are salty already).

Now all you have to make is the lovely crunchy bread vessel for serving.

Place the bread slices on a lined baking pan and drizzle a little olive oil over the bread.

Next, sprinkle a little salt over and bake in a 400° oven for about 8 to 10 minutes.

To serve, add the dressing to the Tuna or Salmon until you get the desired consistency

and flavor that makes you weep with joy. Serve the Tartare on the Crostini and garnish

with parsley and maybe a drizzle of your best olive oil. “But Funky Fishmonger, what if

I wanna make this dish and still wear my Kimono?” No problem, but tie it loosely for

anticipated Hijinks, if you know what I mean…meow.