We caught sight of an unusual, creative, seriously attractive recipe in the August 26 edition of The New York Times’ City Kitchen column, titled “Tartare Meets Carpaccio at the Ocean.”
As columnist and cook David Tanis wrote, “Especially this time of year, fish versions of the two dishes seem lighter, more refreshing. When I headed to the fish market the other day, wild Pacific king salmon and Alaskan halibut
—good sustainable seasonal choices
—were both looking tantalizingly fresh, so I came up with a way to serve them together.”
And what a wonderful way it is… absolutely delicious, and as Mr. Tanis suggests, it’s perfect for the summer season!
Salmon Carpaccio and Halibut Tartare
Cook time about 40 minutes
Yields 4 servings
Salmon Carpaccio ingredients
1 small shallot, finely diced
2 teaspoons finely chopped lemon zest
1 tablespoon lemon juice
1 teaspoon capers, rinsed and roughly chopped
2 teaspoons snipped chives
Nasturtium petals (optional)
Halibut Tartare ingredients
2 scallions, chopped fine
1 small cucumber, peeled, seeded and finely diced, about 1/2 cup
1/2 teaspoon grated or finely minced jalapeño (optional)
Juice of 1 small lime, or to taste
2 teaspoons snipped dill (optional)
Salmon Carpaccio instructions
Slice the salmon crosswise into 4 equal pieces. Paint each slice lightly with olive oil and place between 2 pieces of waxed paper.
Using a meat mallet or wine bottle, with light tapping motions, very gently pound the salmon to about 1/16- inch thickness. Refrigerate in the waxed paper until ready to serve.
Put the shallot, lemon zest and lemon juice in a small bowl. Season with salt and pepper. Add the capers. Whisk in 3 tablespoons olive oil.
Halibut Tartare instructions
Dice the halibut as small as possible, put it in a bowl and put the bowl on ice.
Just before serving, season the halibut with salt and pepper. Gently stir in the scallions, cucumber, jalapeño, olive oil and lime juice.
For each serving, carefully peel one sheet of waxed paper from the salmon and invert onto a chilled plate. Remove the remaining waxed paper. Sprinkle the salmon lightly with salt. Drizzle with the lemon-caper oil and sprinkle with the chives and nasturtium petals.
Spoon a 2-ounce mound of halibut tartare onto each plate, next to the salmon. Sprinkle with the dill.