Marcus Montreal Salmon Tartare

PREP DETAILS

Serves 1, but assembly can be multiplied as needed

Assembly: (Salmon)

1/3 cup sushi grade salmon, cut into ¼ inch dice

1 tsp dill pickles, minced

1 tsp capers, minced

1 tsp lemon juice

1 tbsp olive oil

Salt to taste

1 tsp chopped parsley

1 tsp chopped chives

5 croutons, recipe below

Croutons:

1 pc baguette

2 tbsp olive oil

¼ tsp berbere

For Salmon

Place salmon, pickles, capers, lemon juice, olive oil and salt in a bowl.

Mix well with a spoon until the oil is creamy. Add in parsley and chives and stir to combine. Serve with croutons.

Croutons

Heat oven to 325F.

Slice baguette into 1/8 inch thick slices. Transfer to a baking sheet.

Mix together olive oil and berbere, and brush onto the baguette slices.

Transfer the baking sheet to the oven and toast the baguette until lightly browned and crunchy, approximately 12 minutes.