Skuna Bay Salmon Tartare
By chef Jim Kenngott at Stateside
4 serving(s)6 ounce Skuna Bay Salmon
2 tablespooons Horseradish Crema
1 teaspoon lemon juice
2 teaspoons chives, thinly sliced
2 tablespoons Pickled Brussels Sprouts
1 teaspoon caraway seeds
1/2 tablespoon rye breadcrumbs
salt to taste
For the Horseradish Crema:
1 cup sour cream
2 tablespoons heavy cream
1 teaspoon lemon juice
2 teaspoons whole grain mustard
2 tablespoons horseradish, grated
1/4 teaspoons black pepper
Salt to taste
For the Pickled Brussels Sprouts
3 cups Brussels sprouts, shaved
1/4 cup caraway seeds, toasted
1 cup water
1/4 cup vinegar
1/2 cup sugar
2 tablespoons salt
To make Salmon:
Chop salmon into small dice. Place in a bowl and season lightly with salt to cure. Refrigerate salted salmon for 20 minutes to set cure. Remove from fridge, add the horseradish crema (see recipe below), lemon juice, brussel kraut (see recipe below), chives and caraway seeds. Mix well, adjust seasoning as needed. Garnish with rye breadcrumbs when plating.
To make Horseradish Crema:
Whisk all ingredients together in a mixing bowl, adjust seasoning as needed.
To make Brussels Sprouts:
Place Brussels sprouts in a fine mesh colander. Lightly salt and let drain to remove excess water. While draining, mix the rest of the ingredients in a small sauce pot, heat until sugar and salt are dissolved. Place brussel sprouts in a non-reactive container, cover with liquid and cool immediately.
