Salmon Tartare Tower

© 2015 REMCooks.com
© 2015 REMCooks.com

Do you like Salmon??? If so, then this is an appetizer you will like.

It’s been awhile but… Today’s post isn’t really so much about a recipe as as all of the prepared foods are already found on the blog. Instead, it’s more of about a presentation that’s super easy to do is fun and fill of flavor. How can you miss with this?

I wish I could take credit for this recipe but I can’t. It came about one Saturday afternoon while Baby Lady and I were watching Hubert Keller, Secrets of a Chef, Gravlax In Three Easy Steps. This episode was about salmon: Classic Salmon; Salmon Tartare; and Salmon Stacks. Now, we like Hubert Keller. I especially like his classical training, his technique and his approach to food in general. In this episode I was especially looking forward to his spin on gravlax and the salmon tartare. This episode, however, didn’t seem to hit on all cylinders and both recipes seemed “off.” Nonetheless, I liked his innovative approach of including gravlax and salmon in a tartare. So, we decided to take his idea without his recipe for the gravlax and avocado and use ours instead. The result was stellar and this is what we did.

Ingredients

  • 6 oz. gravlax (recipe found here), diced
  • 6 oz. sushimi grade Chinook Salmon (King Salmon), diced
  • 1 egg, boiled and diced (whites only)
  • 4 Tbsp shallots, minced
  • avocado cream (recipe found here)
  • 1 Tbsp pepitas
  • 1 Tbsp oil

Special Equipment

Ring Mold or 8 oz Tomato Paste can

Instruction

Oil a parchment paper and the ring molds

© 2015 REMCooks.com
© 2015 REMCooks.com

Add minced gravlax to form the base of the tower.

© 2015 REMCooks.com
© 2015 REMCooks.com

Gently pack down

© 2015 REMCooks.com
© 2015 REMCooks.com

Add minced shallots

© 2015 REMCooks.com
© 2015 REMCooks.com

Next layer in the diced egg whites

© 2015 REMCooks.com
© 2015 REMCooks.com

Now, add the diced salmon

© 2015 REMCooks.com
© 2015 REMCooks.com

Finish with the avocado cream.

© 2015 REMCooks.com
© 2015 REMCooks.com

It helps to apply the cream with an offset spatula as you will need to smooth the top.

© 2015 REMCooks.com
© 2015 REMCooks.com

Using the offset spatula, place the ring mold on a plate.

© 2015 REMCooks.com
© 2015 REMCooks.com

Because you oiled the ring mold, the tower will slide out very easily. See???

© 2015 REMCooks.com
© 2015 REMCooks.com

Sprinkle with pepitas, serve and enjoy. We did. 🙂

© 2015 REMCooks.com
© 2015 REMCooks.com

25 thoughts on “Salmon Tartare Tower”

    1. Thanks Sandra. 🙂 We just smash it down, mix it up and eat it. 😮 If you don’t have a ring mold, you can mix all of the ingredients together (except the avocado cream), use a biscuit cutter for a ring mold and fill it with the filling, then top it with the avocado cream. It won’t be as pretty but will work beautifully. The taste is what matters most. 🙂

    1. Thanks Shanna. You need to make this as the appetizer and then do the ancho chile rubbed salmon with a lemon butter cream for dinner. 😀 That way you can keep it Southwestern. You better do it soon, too, because chiles will be hard to come by in Kentucky. 😉

    1. Thanks Conor. 🙂 It’s good to post when I get the chance. Right now there is so much happening and so little time. I have several posts (including one of your dishes) pending and will get them up into blogshpere eventually. As for falling over, the tower is remarkably stable and that’s not the real problem. The plating photo shows the avocado cream was beginning to run down from the top. 😮 It’s a trial and error thing on getting it the right consistency. The flavor, however, is unbelievable.

  1. This looks great, Richard, and I’m sure it tastes great as well. I’ve bought some acetate foil to play with, which could make it easier to remove the ring mold without destroying the shape. Looking forward to your next posts!

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