This simple salmon tartare recipe from Top Chef winner Jeremy Ford is packed with herbs and drizzled with luscious and slightly pungent mustard seed oil. Slideshow:  More 30-Minute Hors d'Oeuvres 

Jeremy Ford
August 2016

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Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. In a blender, combine 1/3 cup of the olive oil with the garlic, crushed red pepper and 1 tablespoon each of the parsley and mint; puree until smooth. Season the garlic oil generously with salt.

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  • Brush the baguette slices with the garlic oil; arrange on a large rimmed baking sheet. Bake for about 10 minutes, until crisp on the outside but soft in the middle.

  • In a medium bowl, mix the salmon with the remaining 2 tablespoons of olive oil and 1/3 cup each of chopped parsley and mint. Season the tartare with salt and mound on the toasts. Transfer to a platter. Drizzle mustard oil over the tartare and serve.

Suggested Pairing

Medium-bodied, mineral-rich Chardonnay.

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