Salmon Tartare with Dry Codfish

Name: Salmon Tartare with Dry Codfish
Yield: 4
Ingredients: 600g of fresh and clean salmon; 1/2 cup of finely chopped shallot; 1/2 cup of finely chopped caper; Juice from 1 Sicilian lemon; 4 tablespoons of extra virgin olive oil; 1/2 cup of ready-to-use dry codfish; Salt to taste; To serve; 2 thin slices of radish; Finely chopped caper; Dry codfish to taste

1
600g of fresh and clean salmon
2
1/2 cup of finely chopped shallot
3
1/2 cup of finely chopped caper
4
Juice from 1 Sicilian lemon
5
4 tablespoons of extra virgin olive oil
6
1/2 cup of ready-to-use dry codfish
7
Salt to taste
8
To serve
9
2 thin slices of radish
10
Finely chopped caper
11
Dry codfish to taste

Ingredients

1
600g of fresh and clean salmon
2
1/2 cup of finely chopped shallot
3
1/2 cup of finely chopped caper
4
Juice from 1 Sicilian lemon
5
4 tablespoons of extra virgin olive oil
6
1/2 cup of ready-to-use dry codfish
7
Salt to taste
8
To serve
9
2 thin slices of radish
10
Finely chopped caper
11
Dry codfish to taste

Directions

1
Step 1
2
Using a sharp knife, first cut the salmon fillets or steaks into strips, as shown in the photo
3
Step 2
4
Gather several of the fish strips and cut them against the grain, forming cubes
5
Cut them well small
6
Step 3
7
In a bowl, combine the salmon, shallot, caper, lemon juice, and olive oil
8
Mix well
9
Add the dry codfish and mix again
10
Step 4
11
Mold the tartare on plates using the help of molds
12
Unmold, sprinkle with caper, and decorate with radish
13
Refrigerate for 20 minutes
14
Serve with dry codfish.