Recipe courtesy of Katy Long
8 ounce salmon filet (sushi grade), skin and bones removed.
Crackers, fried wonton wrappers or sesame crackers, as needed.
2 Tablespoons soy sauce
1 teaspoon fresh squeezed lemon juice
½ teaspoon ginger, freshly grated or minced very finely
½ teaspoon shallots, freshly grated or minced very finely
2 teaspoons chopped chives
In a small bowl combine ingredients for the sauce. Set aside.
Dice the salmon filet into pieces roughly the size of a pea. Drizzle sauce over salmon and stir, coating the salmon evenly. Note: you may not need all the sauce.
Spoon the salmon tartare on top of the crackers or cucumber slices and serve immediately.
Kunde Family Estate Chardonnay and/or Kunde Family Estate Gewurztraminer