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0.0 – 0 reviews • Fish
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
15 min |
| Cook: |
5 min |
| Yield: |
2 servings |
Ingredients
- 6 ounces salmon, cut into 1/4-inch dice
- 1 tablespoon chives, finely chopped
- 1 tablespoon finely chopped cornichons
- 1 tablespoon dill, fronds picked and finely chopped
- 1 tablespoon whole-grain mustard
- 1 tablespoon finely chopped red onion
- Zest of 1 lemon, finely chopped
- Kosher salt
- 1/2 baguette, cut on the bias into 1/2-inch-thick rounds
- 1 clove garlic, peeled
- Extra-virgin olive oil
- 1 cup baby arugula
Instructions
- Combine the salmon, chives, cornichons, dill, mustard, onions and lemon zest in a medium bowl and season with salt. Chill until ready to use.
- Preheat a grill pan to medium-high heat. Rub the baguette slices with the garlic, and then drizzle with olive oil and season with salt. Grill the bread until toasted and slightly charred.
- Lightly dress the arugula with olive oil and season with salt.
- Fill the ring mold with the tartar, and then remove the mold. Garnish with the dressed arugula on top and serve with crostini.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
426 |
| Total Fat |
17 g |
| Saturated Fat |
3 g |
| Carbohydrates |
43 g |
| Dietary Fiber |
3 g |
| Sugar |
5 g |
| Protein |
26 g |
| Cholesterol |
47 mg |
| Sodium |
591 mg |
