Recipe: Cucumber-Wrapped Salmon Tartare


By bb’s Executive Chef Wesley Nogueira

Salmon Tartare:
4 oz. wild Alaskan salmon
2 oz. chopped shallots, chives and cornichons (miniature French pickles)
2 cucumbers thinly sliced
1 slice of focaccia

Dill Aioli:
2 c. mayo
1 T. chopped dill
1 tsp. chives
1 tsp. parsley
2 T. lemon juice
1 T. garlic powder
1 T. onion powder
Salt and pepper to taste

1. Sauté the shallots, chives and cornichons in butter, cube salmon into small pieces. Mix together. 2. Thinly slice cucumbers lengthwise. 3. Mix the mayo, dill, chives, parsley, lemon juice, garlic powder, onion powder and salt and pepper for the dill aioli. 4. Combine chopped salmon with dill aioli. 5. Slice the focaccia and toast in the oven 300°F for five minutes. 6. Lay the cucumber flat and add a small amount of the salmon mixture on top and roll. 7. Garnish with toasted focaccia, shaved radishes, chives and dill.

Serves 2 as appetizer