Salmon Tartare with Tarragon Oil

  • 8 ounces fresh skinless salmon, finely chopped
  • ¼ cup olive oil
  • 1 tablespoon fresh tarragon oil (see below)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon cucumber, diced
  • 1 medium tomato, diced
  • 1 tablespoon freshly squeezed lime juice
  • ½ small shallot, minced
  • 1 tablespoon drained capers
  • 1 ounce micro greens or fresh herbs
  • Sea salt and freshly ground black pepper
  • Foccacia rosemary bread
  • ¼ cup olive oil
  • ¼ cup fresh tarragon, chopped
  1. Chop the tarragon and mix in with the olive oil and infuse for a day.
  2. Place the salmon in a mixing bowl and add the lime juice, shallots, tarragon oil, dill, capers, cucumber, and tomato. Season with salt and pepper to taste. Mix well, then cover with plastic wrap and refrigerate for an hour to allow the salmon to marinate.
  3. Portion the salmon tartare onto appetizer plates and top with the micro greens or fresh herbs.
  4. Finally, slice the rosemary foccacia bread into thin slices and season with olive oil, salt and pepper and bake at 350 F until toasted and serve with the tartare.