I frequently order salmon tartare from restaurants, but I've never been
brave enough to make it. Not because it's hard to make, but - well, I
really don't know why!



(And no comments please worms in salmon. I spend my summers in eastern
Canada and have heard all the stories!) OMG I wonder if that's why I
hesitate to eat it.



Anyway, should this be safe to eat?



Salmon Tartare
(adapted from The French Laundry Cookbook by Thomas Keller)

For best results, choose a very fresh fillet of salmon near the belly where
it has the most fat.

- 4 oz fresh Atlantic salmon
- 1 ½ tsps finely minced shallots
- 1 ½ tsps finely minced chives
- 1 tsp olive oil
- 1 tsp lemon oil or lemon juice
- ½ tsp kosher salt
- pinch of white pepper

Remove skin from salmon and mince until very fine. Do not use a food
processor as it will damage the salmon's delicate texture

thanks,elaine

"elaine" > wrote in message
...
>I frequently order salmon tartare from restaurants, but I've never been
>brave enough to make it. Not because it's hard to make, but - well, I
>really don't know why!
>
>
>
> (And no comments please worms in salmon. I spend my summers in
> eastern Canada and have heard all the stories!) OMG I wonder if that's
> why I hesitate to eat it.
>
>
>
> Anyway, should this be safe to eat?
>
>
>
> Salmon Tartare
> (adapted from The French Laundry Cookbook by Thomas Keller)
>
> For best results, choose a very fresh fillet of salmon near the belly
> where it has the most fat.
>
> - 4 oz fresh Atlantic salmon
> - 1 ½ tsps finely minced shallots
> - 1 ½ tsps finely minced chives
> - 1 tsp olive oil
> - 1 tsp lemon oil or lemon juice
> - ½ tsp kosher salt
> - pinch of white pepper
>
> Remove skin from salmon and mince until very fine. Do not use a food
> processor as it will damage the salmon's delicate texture
>
> thanks,elaine
The standard (and government regulation here in BC Canada) is the salmon
must be frozen prior to using it raw.
This kills any worms or cysts (one being tape worm). No other processing is
needed to assure safety.

Ken.

"Ken Davey" > wrote in message
...
>
>
> "elaine" > wrote in message
> ...
>>I frequently order salmon tartare from restaurants, but I've never been
>>brave enough to make it. Not because it's hard to make, but - well, I
>>really don't know why!
>>
>>
>>
>> (And no comments please worms in salmon. I spend my summers in
>> eastern Canada and have heard all the stories!) OMG I wonder if that's
>> why I hesitate to eat it.
>>
>>
>>
>> Anyway, should this be safe to eat?
>>
>>
>>
>> Salmon Tartare
>> (adapted from The French Laundry Cookbook by Thomas Keller)
>>
>> For best results, choose a very fresh fillet of salmon near the belly
>> where it has the most fat.
>>
>> - 4 oz fresh Atlantic salmon
>> - 1 ½ tsps finely minced shallots
>> - 1 ½ tsps finely minced chives
>> - 1 tsp olive oil
>> - 1 tsp lemon oil or lemon juice
>> - ½ tsp kosher salt
>> - pinch of white pepper
>>
>> Remove skin from salmon and mince until very fine. Do not use a food
>> processor as it will damage the salmon's delicate texture
>>
>> thanks,elaine
> The standard (and government regulation here in BC Canada) is the salmon
> must be frozen prior to using it raw.
> This kills any worms or cysts (one being tape worm). No other processing
> is needed to assure safety.
>
> Ken.

Really? Now that's interesting. It would kill the worms, probably change
the texture too though.

Still.......... might make me feel better. Thanks.

elaine