Marc Murphy’S Salmon Tartare

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Many things affect the quality of taste from Marc Murphy’s Salmon Tartare, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Marc Murphy’s Salmon Tartare delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Marc Murphy’s Salmon Tartare is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Marc Murphy’s Salmon Tartare estimated approx 60 minutes.

To begin with this recipe, we must prepare a few ingredients. You can cook Marc Murphy’s Salmon Tartare using 8 ingredients and 4 steps. Here is how you can achieve that.

This fresh recipe was concoted for us by the brillant Marc Murphy. Using the cooking technique of marination, you really get a lot of flavor in this dish thanks to the olive oil from Spain mixture that it's marinated in. Make some on an evening when you want something light but filling - and delicious of course!

Ingredients and spices that need to be Make ready to make Marc Murphy’s Salmon Tartare:

1. Olive Oil from Spain
2. 1 pound fresh salmon fillet, skinned
3. 2 teaspoons Dijon mustard
4. 1 small red onion
5. Parsley
6. Preserved lemon
7. Sea salt
8. 1 baguette

Instructions to make to make Marc Murphy’s Salmon Tartare

1. First, put the salmon in the freezer for an hour to makes it easier to handle. Once it has firmed up, cut it into small dices and put in a bowl. Cover with Olive Oil and the juice of half a lemon.
2. Keep in the fridge until ready to serve.
3. Slice the baguette and toast in a frying pan with a few drops of Olive Oil, then set aside to cool.
4. To serve, make a swirl on the plate with a very thin coating of Dijon mustard and pile on top of it the salmon, some finely-sliced red onion, a few sprigs of parsley, some very finely diced preserved lemon and a sprinkling of sea salt flakes.

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