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Alaskan King Salmon Belly Tartare

Alaskan King Salmon Belly Tartare

Ingredients

  • 1
    Roma tomato
  • 3 tablespoons
    extra virgin olive oil, divided use
  • 2 sprigs
    fresh thyme, chopped
  • 1 tablespoon
    shallot, minced
  • 5 ounces
    Alaskan king salmon belly, finely chopped
  • 1½ teaspoons
    minced chive
  • 1½ teaspoons
    capers, chopped
  • ½
    lemon
  • 1 teaspoon
    mayonnaise (high quality)
  • ½
    garlic clove (minced)
  • 2 ounces
    Alaskan king crab leg
  • ½ tablespoon
    Alaskan king salmon roe

Preparation

Peel, deseed and quarter tomato. Toss with 1 tablespoon olive oil, thyme, ½ teaspoon shallot and season with salt and pepper. Place on baking sheet and slow roast in preheated 222 F oven for 25 minutes. Cool and chop finely.

In a small mixing bowl over ice, combine salmon belly, chives, remaining shallots, capers and tomatoes. Add remaining tablespoons olive oil and juice of half lemon; set aside. Combine mayonnaise with garlic and toss with crab; gently fold into salmon.  Season with salt and pepper; garnish with roe. Makes two servings.

Chef-owner Michael Ferraro, Delicatessen, New York