Recipe Courtesy of Reasor's
Salmon tartare is somewhat different then classic steak tartare. It does not need the raw egg yolks, and instead serve it with homemade herb and caper mayonnaise, extra capers and whole grain mustard.
- Cut the salmon into cubes about 1/4 inch pieces or by pulsing briefly in a food processor. Set aside or cover and refrigerate until ready to serve.
- Prepare mayonnaise mixture by combining capers, gherkins, chives, tarragon, parsley and mayonnaise. Season to taste with salt. Cover and refrigerate if not using immediately.
- Just before serving, spoon a mound of salmon in the center of 6 chilled plates or glasses.
- Pass the mayonnaise mixture for guests to mix into the salmon tartare to taste.