Salmon Salad
Salmon tartare becomes a salmon salad garnished with capers and apple. Endive boats hold the tartare, resting on a bed of seasoned radicchio. A sauce of cream and lime, seasoned with capers and parsley, is used to dress the salads, and they are finished with a drizzle of fine extra-virgin olive oil.
Ingredients
- Salmon fillets - 1 pound, skinned and boned
- Large Capers - 1/2 cup, chopped fine
- Onions - 2 small, chopped fine
- Limes - 4
- Salt and freshly ground pepper
- Extra-Virgin Olive Oil - 1/2 cup
- Parsley - 6 to 8 sprigs, stemmed and chopped fine
- Sauce
- Heavy (whipping) cream - 1 cup
- Salt to taste
- Juice of 2 limes
- Large Capers - 1/4 cup, chopped
- Parsley - 2 sprigs, stemmed and chopped fine
- Extra-Virgin Olive Oil - 1-1/2 tablespoons
- Salt and freshly ground pepper
- Radicchio - 1 head, julienned
- Salt and freshly ground pepper
- Apple - 1
- Juice of 1 lemon plus 1 tablespoon water
- Endive Leaves - Twelve, 6-inch, blunt ends trimmed neatly
- Large Capers - 1/4 cup, chopped
- Extra-Virgin Olive Oil - 1/4 cup
Instructions
Thirty minutes before serving, cut the fillets into very fine dice. Put in a non-aluminum bowl. Fold in the capers and onions. Squeeze the juice from the limes over the mixture and fold together. Season to taste with salt and pepper and add the olive oil and parsley. Mix again. Cover with plastic wrap and refrigerate.
To prepare the sauce: Combine the cream, salt, lime juice, capers, parsley, and olive oil. Season to taste. Set aside.
To assemble and serve: Toss the radicchio julienne with a little salt and pepper. Quarter and core the apple. Slice into very thin wedges, leaving the skin on. Put the lemon juice and water in a small bowl and add the apple pieces; toss.
Place a mound of radicchio in the center of each chilled serving plate. Place three endive leaves on each plate, blunt ends to the center resting on the radicchio. Spoon salmon tartare into each leaf. Fan apple slices between the endive leaves. Drizzle with the cream sauce. Garnish the plates with chopped capers and drizzle with a little olive oil.
