As you might remember, I’m part of a gourmet food club, where we take turn in hosting and cooking for each other. Every time it gets bigger, better and more impressive.

However, the first time we hosted the gourmet food club at our house, I was in over my head with work, school and everything else and didn’t have any time what so ever to prepare a multiple course, gourmet dinner.

What to do? Oh, I know; Take the easy way out! So I decided to make some relatively easy dishes that could be prepared in advance. This spicy salmon tartar was recommended to me by my fellow food-loving cousin and it was a huge success.

The original recipe says …

  • 3 oz chopped salmon per. person
  • 1 tablespoon topping made ​​of 1 part fresh ginger (or a little more if you like me love ginger), 2 parts chives and 2 parts red onions, chopped fine
  • 1 teaspoon Stick Sauce from Sticks’n’Sushi merchandise
  • 1 tablespoon salmon roe

And then you do like this

  1. Make a circle with 1 teaspoon Stick Sauce in the middle of each plate. The circle should be a bit smaller in diameter than the cutter you’re using.
  2. Place the cutter on the plate and use a spoon to fill 3 oz salmon into the cutter. Press the salmon tartar slightly with the back of the spoon to prevent the shape from falling apart when you remove the cutter. To get the beautiful round shape, it’s best to use a plain round cutter, when plating the salmon tartar. I used a 2.7″.
  3. Top the salmon tartar with 1 tablespoon topping and finish it of with salmon roe.

I added 1 teaspoon ramsløgsmayo* and replaced the roe with stone chunks roe. The fatty mayo added both texture, garlic bite and a nice round finish to the salmon tartar.

I had some wild garlic oil to spare and used it to decorate the plate. It has a very nice green color.

On the side I served rye bread crisps from Lagkagehuset (about 34 billion dollars for a bag with enough for 6 people). The topping can be chopped and mixed in advance.

Psst! You can prepare everything in advance and store it in air tight containers. A good tip is to divide the salmon into the number of servings you need before plating it. This can be done by “drawing” with the back of a spoon into the surface of the large portion while it’s still in the container. That way you won’t be short of salmon when the last plate is up.

*blend wild garlic with 1/2 L flavor neutral oil, strain the oil through a cloth. Use this very green and aromatic oil to make wild garlic mayo. Never made mayo before? It’s so easy. See how it’s done here by Jamie Oliver.