Estandon Heritage, Rosé, 75cl, 2024

Salmon Tartare


Ingredients (serves 4):
• 400 g (14 oz) fresh salmon fillet (sashimi-grade or extra-fresh)
• 1 lime (zest + juice)
• 1/2 lemon (juice)
• 1/2 orange (juice)
• 1 shallot, finely chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon soy sauce (optional, for an umami touch)
• 1 teaspoon chopped capers (optional)
• 1 tablespoon finely chopped chives
• A few sprigs of fresh dill or coriander (to taste)
• Fine salt & freshly ground pepper
Preparation:


Remove any bones from the salmon, then cut it into small, even cubes (about 5 mm / 1/4 inch). Keep chilled.
In a mixing bowl, combine the citrus juices, lime zest, shallot, olive oil, soy sauce, and capers if using.
Add the salmon cubes to the marinade, then gently fold in the fresh herbs. Season lightly with salt (be careful if using soy sauce) and generously with pepper.
Let rest in the refrigerator for 15 to 30 minutes to allow the flavors to develop. Do not leave it longer, to preserve the raw texture of the fish.