Trim off any gray meat from the skinned side of the salmon, then cut into 1/4-inch cubes. Pat dry with paper towels. Transfer to a bowl and gently mix with olives, celery leaves (or parsley), 1 tablespoon oil, lemon zest, 2 teaspoons lemon juice, thyme, cayenne, 1/4 teaspoon salt and pepper.Advertisement
Combine celery with the remaining 1 teaspoon each oil and lemon juice and a pinch of salt.
Form the salmon mixture into 6 rounds, using about 1/2 cup per portion. If using egg yolks, make a slight indentation in the center of each portion and place a yolk into it. Garnish with the celery, Maldon salt and a drizzle of oil.
Raw wild salmon may contain parasites--but commercial freezing kills them, so look for salmon labeled “frozen at sea” for tartare. Buy it from a high-quality fish market and tell them how you plan to serve it.
All wild salmon--and now some farmed--is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.
Look for Meyer lemons from late fall to early spring in well-stocked supermarkets and specialty grocers. If you can't find them, regular lemons work well in this recipe.
2 lean meat, 1 fat