Salmon Tartare on Garlic Bread

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 

Total Time:
30 mins


  • 1/3 cup plus 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves, crushed

  • 1/4 teaspoon crushed red pepper

  • 1/3 cup plus 1 tablespoon chopped parsley

  • 1/3 cup plus 1 tablespoon chopped mint

  • Kosher salt

  • Twelve 1/2-inch-thick baguette slices

  • 12 ounces skinless sushi-grade salmon fillet, very finely diced

  • Mustard seed oil, for drizzling


  1. 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.

  2. 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.

  3. 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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