| Prep: 20 mins | Cook: 0 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 16g | 4g | 22g |
| sugars | fibre | protein | salt |
| 3g | 2g | 20g | 0.5g |
Why I Love Czech Salmon Tartare with Celery Cream
From the bustling heart of Atlanta to the vibrant city of Lagos, amid spoonfuls of culinary curiosity and flavors, I’ve discovered an alluring blend of cultures in a Czech recipe: Salmon Tartare with Celery Cream. However, the star of this dish is not just the elegant dance of European and Nigerian influences on your palate, but the surprising contrast it presents to my typical Afro-Southern fusion cuisine.
Contrasting Flavors
Anyone familiar with my Afro-Southern style knows that I relish creating bold, flavorful dishes that preserve the essence of my heritage. However, Salmon Tartare with Celery Cream challenges this norm. This dish stands out with its delicate balance of flavors, evoking the finesse of Czech cuisine. The buttery taste of fresh salmon, the acidic snap of lemon, and the earthy warmth of dill come together to create a refreshingly radiant dish, perfect for any gathering.
The celebrated Chef Nigel Slater once described the beauty of tartare as a dish that asks its audience to slow down, taste, and savor. This sentiment rings true for me each time I prepare this recipe.
Complementing Sides
While this dish is a standalone masterpiece, it also pairs well with other delicacies. For instance, a creamy pasta or a warm, crusty loaf of homemade bread would be idyllic accompaniments, echoing the comfort found in my beloved southern cooking. Imagine the crunch of the bread against the tartare’s softness – a delightful duo.
In contrast, a light salad, like Bon Appétit’s Cucumber Dill Salad, would provide a clean counterpoint to the rich flavors of the Salmon Tartare.
Salmon Tartare with Celery Cream truly encapsulates the spirit of culinary exploration – bridging the gap between the familiar and the new, blending cultures without losing their essence, and challenging traditional definitions of taste. This recipe is a testament to the idea that food, like language, has the power to tell stories, inspire connection, and explore identity. I hope you adore it as much as I do.
What You’ll Need
- 1 pound of fresh salmon fillet
- 1 cup of celery
- 1/3 cup of lemon juice
- 1/2 cup of heavy cream
- 2 tablespoons of finely chopped fresh dill
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 2 tablespoons of capers, rinsed and drained
- 1 small red onion, finely chopped
- 1 loaf of French baguette, sliced and toasted
Method
Step One
Begin by thoroughly cleaning the fresh salmon fillet. Once cleaned, chop it into small, bite-sized pieces. Be careful to remove all bones. After chopping, place the salmon pieces in a large mixing bowl.
Step Two
Take the celery and finely chop it. Add this to the mixing bowl with the salmon.
Step Three
Add the lemon juice, finely chopped fresh dill, olive oil, salt and freshly ground black pepper to the mixing bowl. Toss well to ensure that the ingredients are evenly distributed.
Step Four
In a separate bowl, whisk the heavy cream until it thickens slightly. This typically takes about 1-2 minutes.
Step Five
Add the whipped heavy cream to the salmon mixture. Stir well to ensure the cream is evenly distributed.
Step Six
Stir in the rinsed and drained capers and finely chopped red onion. Mix well to combine all the ingredients.
Step Seven
Let the Salmon Tartare sit in the refrigerator to cool for about 30 minutes before serving. This will allow the flavors to marinate and combine for a richer taste.
Step Eight
Once ready to serve, lightly toast the French baguette slices until they are golden brown and crisp. Serve the Salmon Tartare over the toasted slices.
Step Nine
Enjoy your delicious homemade Salmon Tartare with Celery Cream.
