Salmon Tartar – JUSTIN Vineyards & Winery

By Miranda Kertzman – PR & Events Coordinator at JUSTIN Vineyards & Winery

Wine Pairing: JUSTIN 2019 Rose

Salmon tartare is like a classic steak tartare. It’s full of fresh raw salmon, herbs, and zesty lemon juice. It’s perfect alongside your favorite brunch staples or as a delicious appetizer for a dinner party. This recipe requires no cooking, so it’s best to choose the freshest and best quality ingredients.  Serving Size: 4

Ingredients
12 ounces Salmon belly (skin off, bloodline, and sinew removed)
2T California extra virgin olive oil
3 T chives (minced)
3T pomegranates (minced)
12 each orange segments
¼ cup purslane (reserve stems) (sub with watercress or arugula if needed)
1T+ Ponderosa lemon juice (or any lemon juice, to taste)
1t pickled mustard seeds
1T fleur de sel – to season
Vadouvan Yogurt
¼ cup Greek yogurt
1T Vadouvan spice
1T kosher salt
Method
Step one (Vadouvan Yogurt): in a bowl mix yogurt, vadouvan, and salt, season to taste.
Step two (Tartar): in a bowl mix chive, salmon, olive oil, lemon juice, sea salt. Adjust seasoning to taste.

Assembly

Place yogurt on a plate, top with salmon tartar.  Garnish with oranges, pomegranates, pickled mustard seeds, purslane.