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“Rich-tasting salmon is brightened with the addition of Meyer lemon in this healthy appetizer recipe. If Meyer lemons aren't available, use a regular lemon for the zest and sub 2 teaspoons lemon juice plus 1 teaspoon orange juice for the Meyer lemon juice. Serve with cucumber slices, endive leaves and toasted baguette, if desired.”
8 pitted Castelvetrano olives, sliced into thin slivers
2 tablespoons chopped celery leaves or fresh parsley
1 tablespoon fruity extra-virgin olive oil plus 1 teaspoon, divided, plus more for garnish
1 teaspoon Meyer lemon zest (see Tips)
3 teaspoons Meyer lemon juice, divided
2 teaspoons minced fresh lemon thyme or ½ teaspoon minced fresh thyme
¼ teaspoon cayenne pepper
¼ teaspoon fine sea salt plus a pinch, divided
Freshly ground pepper to taste
¼ cup thinly sliced celery
6 small very fresh egg yolks or quail egg yolks (optional)
Maldon salt for garnish
1Trim off any gray meat from the skinned side of the salmon, then cut into ¼-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, ¼ teaspoon salt and pepper.
2Combine celery with the remaining 1 teaspoon each oil and lemon juice and a pinch of salt.
3Form the salmon mixture into 6 rounds, using about ½ 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.