Salmon Tartare With Herbs, Lemon, and Cucumber

Name: Salmon Tartare
Yield: 4 servings
Ingredients: ½ small shallot, finely chopped; 2 teaspoons finely grated lemon zest; 2 tablespoons fresh lemon juice; Kosher salt, freshly ground pepper; 12 ounces highest-quality salmon fillets, cut into ½-inch cubes; 1 tablespoon finely chopped tarragon; 2 tablespoons finely chopped chives, divided; Olive oil (for drizzling); 4 seedy crackers; 1 Persian cucumber, thinly sliced crosswise; Lemon wedges (for serving)

By Alison Roman

June 20, 2017

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Michael Graydon + Nikole Herriott

It’s important to toss the salmon in oil before adding the acid in this tartare recipe; the oil acts as a shield, keeping the fish from discoloring.

Recipe notes