Salmon Tartare recipe by Michele Casadei Massari of Lucciola in NYC
Ordering salmon tartare always seems like a treat when dining out.
And while the dished raw fish dish feels so luxurious, it’s actually pretty easy to make at home.
Michele Casadei Massari, the founder and chef of New York’s Lucciola, shared a recipe for salmon tartare with USA TODAY.
This recipe makes enough for two, has just six ingredients and takes three steps to prepare – just make sure you allow enough time to freeze the salmon (if purchased fresh) for four days before preparing and serving.
Casadei Massari recommends serving at 41 degrees and serving immediately after preparation, saying it’s best within the first hour of preparation.
Leftovers can be reused in a pasta dish like penne with cream and salmon, he adds, noting that they can be refrigerated overnight.
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Power: 2 servings
Time: 10-12 minutes (plus 4 days rest time)
- 8 ounces of salmon
- Juice of half a lemon, preferably a Meyer lemon
- 2 tablespoons Bianco Giusti (or your favorite white wine vinegar)
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- Cut the salmon (cleaned beforehand and frozen for at least 4 days) into very small cubes.
- In a bowl, toss them with white wine vinegar, the juice of half a Meyer lemon, chopped chives, and 3 tablespoons extra virgin olive oil, salt, and pepper.
- Marinate in the fridge for 15 minutes before serving.