Copper River salmon tartare
As soon as Copper River salmon hits the markets, I buy a whole fish, break it down, and the first thing I make is tartare. Copper River salmon is super oily, and this raw preparation really showcases how delicious it can be without a lot of adulteration.
I base my preparation of tartare on Thomas Keller’s recipe from Bouchon. It is very simple: mince the salmon, mix with a bit of shallot and olive oil. Serve with diced egg yolk, red onion, egg white, more shallot, capers, crème fraîche, and toasted baguette slices.