White Corn SoupAugust 8, 2017
Chocolate Chocolate BabkaSeptember 27, 2017
Cutting board, knife, Microplane zester, citrus juicer, measuring cups and spoons, kitchen scissors, large
bowl, silicone spatula
Must be made and served on the same day
- 1 pound (450g) of the freshest salmon or sashimi you can buy
- 3 scallions, ends trimmed, sliced
- 1 radish, finely chopped
- Zest of ½ lime
- 1 teaspoon lime juice, from zested lime
- 1 tablespoon avocado oil
- 1 ripe avocado, cut into ½-inch (12-mm) cubes
- 1 basil leaf, cut into ribbons, about 1 tablespoon
- 1 or 2 tablespoons micro greens, for garnish (optional)
Tartare is the French version of poke, ceviche, and sashimi. I was working on a gefilte fish recipe when I got a call from my friend Chana Kaplan, who runs Friendship Circle at Chabad in Potomac, Maryland. I told her that I was agonizing over a gefilte fish recipe idea that just wasn’t panning out. When Chana said that there were enough gefilte fish recipes out there in the world, I mentioned an idea for salmon tartare as a lighter alternative. Chana convinced me to abandon my plan to include a gefilte fish recipe in this book. This tartare is infinitely easier to prepare and can be doubled and tripled for a crowd.
- Slice the salmon into ½-inch (12-mm) cubes. Place them in a large bowl. Add the scallions, radishes,
and lime zest and mix. Cover the mixture and refrigerate until just before serving.
- When you’re ready to serve the tartare, add the lime juice, avocado oil, avocado cubes, and basil and
mix well. Garnish with a sprinkle of micro greens, if you like.