Salmon Tartare

SAVORY

Apr 26

Cucumber, Jalapeño, Orange, Avocado Purée, Tzatziki Broth, Lemon Vinaigrette, Dill Oil

Chef Sonnie Gomez of The Proper Santa Monica | Santa Monica, CA

INGREDIENTS

Tzatziki Broth:
Yield: 1 gallon
1 kilogram peeled English cucumbers
1 kilogram Greek yogurt
100 grams extra virgin olive oil
60 grams fresh dill
40 grams fresh mint
200 grams lemon juice
20 grams kosher salt

Lemon Vinaigrette:
Yield: 1 gallon
3.039 kilograms lemon juice
85 grams grated garlic
259 grams Dijon mustard
75 grams kosher salt
35 grams ground black pepper
177 grams honey
3.54 kilograms extra virgin olive oil

To Assemble and Serve:
Yield: 1 serving
100 grams diced salmon fillet
5 grams brunoise cucumber, seeded
5 grams brunoise jalapeño, seeds and ribs removed
1½ grams supreme orange, torched
Maldon salt
1.4 grams avocado purée
Dill
Nasturtium leaves
½ gram lemon zest
Sumac
35 grams lavash crisps
½ gram dill oil

METHOD

For the Tzatziki Broth:
In a Vitamix Commercial blender, combine all ingredients until smooth. Transfer to an airtight container and refrigerate overnight. The next day, strain mixture and adjust seasoning with salt. Cover and refrigerate.

For the Lemon Vinaigrette:
In a large nonreactive container, combine all ingredients. Cover and refrigerate.

To Assemble and Serve:
In a mixing bowl, combine salmon, cucumber, jalapeño, orange, and salt. Toss with 6 grams Lemon Vinaigrette. Place a 5-inch ring mold in the center of a shallow serving bowl. Gently pack tartare mixture into the mold. Top with avocado purée, dill, nasturtium, lemon zest, and a pinch of sumac. Arrange lavash crisps on one side of the bowl, outside of the rind mold. Spoon 2 grams Tzatziki Broth on the other side. Top with 5 drops of dill oil. Remove ring mold and serve.

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