Ingredients:

• 1 Fillet of Wild Caught King Salmon (deboned & finely chopped)
• Use Sashimi or Sushi Grade Salmon
  

Sauce Ingredients:

• 2 Tbsp. Cold-Pressed Organic Extra Virgin Olive Oil
• 1 Tbsp. Red Wine Organic Vinegar or Other Vinegar
  
• 1 tsp. Homemade Dijon Mustard
• 1 1/2 tsp. Fresh Organic Lemon Juice
• 1 tsp. Raw Organic Honey
• 1 Tbsp. Organic Capers (rinsed)
  
• Big Handful Fresh Organic Basil (finely chopped)
• Optional:  Sea Salt & Garlic Powder

Toppings:

• Organic Guacamole or Avocado Mousse
  
• Garnish:  Sprig of Fresh Basil
  

Instructions:

1. Stick the salmon in the freezer for 15 minutes or so to make it easier to finely chop.
2. Combine sauce ingredients in a bowl.  Finely chop the salmon and add to the sauce - give it a good mix.
3. Add tartare to a mold and top with guacamole.  Let set for at least 1/2 hour in refrigerator.  Then remove from mold and garnish with a sprig of basil.  Serve with crackers.
   

Ingredients:

• Sushi Grade Wild Caught Salmon (finely chopped)
• 1 Tbsp. Chopped Organic Red Onions
• 1 Tbsp. Chopped Capers (rinsed)
  
• 1 tsp. Chopped Organic Garlic
• 1 tsp. Organic Curry Powder
• 1 1/2 Tbsp. of Chopped Organic Parsley
  
• 1 1/2 Tbsp. of Chopped Organic Dill
• 2 tsp. Homemade Dijon Mustard
• 1 Tbsp. Cold-Pressed Organic Extra Virgin Olive Oil
• 2 Tbsp. of Organic Lemon Juice
• Optional:  Sea Salt & Pepper
  

Garnish:

• Sprig of Dill
  
• Sweet & Sour Carmelized Onions
• Cherry Tomatoes
• Paprika Oil

Instructions:

1. Add the finely chopped salmon into a glass bowl.  Add in the other ingredients and mix well.  Let sit for a few minutes.
2. Plate the tartare using a square mold.  Fill the mold in the center of a plate and press tartare firmly down.
3. Hold the tartare down with your spoon while lifting up the mold.  Then garnish with carmelized onions and a sprig of dill.
4. Garnish plate with slices of cherry tomatoes and a few drops of paprika oil in between tomatoes.  Serve immediately.
   

Most places will carry some type of salmon to purchase, but sadly it's usually farmed salmon. 

Farmed salmon is quite a step down. 

It will not have the same taste or health benefits of wild caught salmon for your salmon tartare recipes. 

You can usually tell by the color if it is wild or farmed.  Wild caught salmon usually has a more vibrant orange color than farmed salmon (this fish also tends to be dyed). 

BTW, Atlantic salmon is almost always farmed these days.

Ingredients:

• 1 Fillet Sushi Grade Wild Caught Salmon (rough chopped)
• 1/2 Spring Onion or Green Onion (chopped)
• 1/2 tsp. Organic Freshly Grated Horseradish
  
• Dash of 100% Grass Fed Raw Cream
• Squeeze of Organic Lime Juice

Garnishes:

• 1 Tbsp. Organic Pureed Lemon
• 1 Poached Gull's Egg or Quail's Egg
  
• Dollop Caviar or Fish Roe
  
• Gold Leaf

I have no idea how to make pureed lemon, but lemon curd could be another option for this salmon tartare recipe.

Instructions:

1. Add ingredients into a bowl and mix to combine.  Adjust the salmon tartare recipe as needed.
2. Fill a cocktail glass with crushed ice and add the lemon puree.  Then add large spoonfuls of tartare.
3. Put the poached egg on top of the tartare and add the caviar on top of the egg.  Then add flecks of gold leaf.  Serve immediately!
   

Newsletter #44
The
Violet Flame

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