Salmon Tartare | Pickled Stone Fruit | Chilies | Toast
With stone fruit in peak season, Chef Greg Daniels utilizes Sparrow Lane Vinegar's California Peach Vinegar to pickle fresh stone fruit + combines it with salmon. With a little chili for some heat and charred ramp aioli for some added layer of flavor, this dish is a perfect way to show off to your friends this summer!
For The Tartare
4-6 Oz., Ora King Salmon (If sashimi-quality salmon is unavailable you can use fresh ahi tuna, sea trout, or halibut; alternatively sear your fish and serve warm)
1/4 Cucumber, Seeded + Diced
2 Strawberries, Diced
1/4 Cup, Homemade Aioli
1 Tablespoon, Charred Ramps or Spring Onions
1 Tablespoon, Lemon Zest
1 Tablespoon, Creme Fraiche
Salt, To Taste
For The Pickled Stone Fruit
1 Cup, Sparrow Lane California Peach Vinegar
1 Tablespoon, Salt
1 Teaspoon, Sugar
1 Pound, Plums, Peaches, Apricots + Seasonal Stone Fruits, Diced
For The Tartare
- If using a wild salmon, try to use the belly meat (which Chef Daniels notes will have much more robust flavor for this dish).
- Slice the fish into manageable pieces, and dice into approximately 1/4 inch cubes.
- Set in a metal bowl and aside.
For The Aioli
- Blacken the ramps or spring onions in a very hot pan, until charred, but not yet burnt to a crisp. Use a small amount of oil if necessary, but shouldn't be much.
- Allow them to cool before mincing and tossing with housemade aioli.
For The Pickled Stone Fruits
- Combine everything except the fruit in a pan and bring to a boil. Allow to cool completley.
- Pour the cool pickling liquid over the diced fruit and let sit for 30 minutes to an hour.
- NOTE: The remaining fruit make for the perfect addition to vanilla ice cream.
Complete The Dish
- Coat the salmon with some of the mayo and add in the cucumbers, strawberries, lemon zest, and salt to taste, gently combining to preserve the integrity of the salmon.
- Garnish with a small amount of creme fraiche and pickled stone fruit.
- Serve with toast points of your choice (for this dish we recommend pumpernickel) .
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