Salmon tartare is a light and refreshing dish that can be served for brunch or as a sharable dipper. Try curing your salmon with citric acid and 100 percent agave tequila, which pairs nicely with summertime sippers. A good fit for the patio season, salmon tartare can be made in advance so that hosts have more time to focus on the details of their gathering.
Tequila-Cured Salmon Tartare
Salmon, 1 side, 3/4-inch, skin-on
3 lemons, zested and juiced
3 limes, zested and juiced
1/2 cup kosher salt
1 cup granulated sugar
1 tablespoon ground coriander
1/2 cup cilantro stems, rough chopped
1 cup tequila of choice
Place the salmon on two sheets of aluminum foil with each crossed and lined with plastic wrap. Rub the citrus zest evenly over the salmon along with the juice from the limes and lemons. Mix together the salt, sugar, coriander, and cilantro stems. Coat and rub the mixture, packing into the flesh of the salmon, and then sprinkle tequila over the side of salmon carefully to make sure it is evenly distributed. Wrap tight with the plastic wrap and foil. Place on a sheet pan and press with at least eight pounds of pressure, then refrigerate for 72 hours or at least until a firmness is apparent. Rinse and cut into 1/8-inch diced pieces; mix with olive oil, shallots, chives, and salt to your tasting. Serve on a crostini with your favorite sour cream or crème fraiche.