As I mentioned in my previous post about my new Bacon and 'Eggs' (with scallop) dish, we hosted a couple friends this past New Year's Eve and I used it as an excuse to go all-out on a menu for the night. About a year back I was browsing through my Bouchon book from Thomas Keller and was intrigued by his Salmon Tartare dish and decided to make a variation of it using smoked salmon - as smoked salmon is one of our favourite ingredients. It turned out beautifully then so I added it to my 2012 NYE menu.
So this recipe is largely due to Keller's book but the smoked salmon gives it a twist and for this dinner I also made mini versions so that each person had their own plate. I also used parsley as chervil is hard to come by here. This serves six people.
To make this you'll need:
- 500g smoked salmon
- 6 eggs
- 2 shallots (eschallots), finely chopped
- 1 red onion, finely chopped
- 10 tbsp chives, chopped
- 125g creme fraiche
- 6 tsp capers
- parsley leaves
- long (and thin) baguette or crusty bread
Start by finely mincing the smoked salmon with a knife. You can be quite rough here as you are trying to achieve a thick paste-like consistency. Once done, add half the chives and all the shallots to the mixture and then set aside in the refrigerator.
Heat a pot of water and hard-boil the eggs for 10 minutes. Remove from the water and set aside. Once fully cool, peel the eggs and cut in half to separate the whites from the yolks. Grate the whites and yolks with a fine grater into separate containers.
Slice the bread into approximately 1 inch slices and then toast in the oven or a toaster and then set aside.
Divide the salmon mixtures onto the middle of six plates. Scatter a handful each of red onion, capers, egg yolk, egg white, and chives around the salmon mixture (in that order). Add a dollop of creme fraiche and top with a parsley leaf. For a final touch, feel free to add a squeeze of lemon juice.
Serve each plate with some slices of toasted bread and enjoy!