Impress your friends and family at your next dinner party with a starter that looks and tastes like restaurant quality, but can easily be made from your own kitchen. This salmon tartare is packed with fresh, vibrant flavor and is perfect atop a crispy crostini.
Tequila Cured Salmon Tartare
1 3 to 4-inch skin-on salmon
3 lemons, zested and juiced
3 limes, zested and juiced
½ cup kosher salt
1 cup granulated sugar
1 tablespoon ground coriander
½ cup cilantro stems, roughly 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 in 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 tightly with the plastic wrap and foil. Place on a sheet pan and press with at least 8 pounds of pressure, then refrigerate for 72 hours or at least until a firmness is apparent. Rinse and cut into 1/8-inch dice; mix with olive oil, shallots, chives, and salt to your tasting. Serve on a crostini with your favorite sour cream or crème fraîche.