It's my birthday on Thursday and Ronnie has been treating me with special treats every day this week. He's cute like that, it's his way of showing me that I'm special...even after 35 years..ahhh ! Enough of that !
The first time I had a salmon tartar was about 10 years ago at our favourite French Restaurant in the Gatineau Hills called Loree de Bois.
Last year in Boulder Co. we celebrated Valentine's Day at the famous Flagstaff Restaurant, there I had tuna tartar as my appetizer, while Ron had some quail. Ron knows how much I enjoyed that tuna, I still talk and dream about it.It was quite the presentation with toasted triangles and was prepared at my table by the waiter.
1 Fillet sushi grade Atlantic/or Pacific Salmon (make sure your salmon is fresh)
Sliceand cube the salmon into small cubes about 1/16" thick or thicker if you prefer. Place cubed salmon in a glass bowl. Rough chop about 2T of dill and about 4 strands of chives and add to the salmon. Add 2T of capers to the salmon. Add about 2T of olive oil to the salmon and stir to coat the salmon. Salt and pepper to taste. Cover and refrigerate the tartar for about an hour to let all the herbs and spices penetrate the tartar. Approx 5 mins prior to serving squeeze half a lemon into the tartar and mix. Taste and adjust the salt and pepper if required. You can also add some extra lemon if you prefer. Serve with toasted baguette