Breakfast, Main Course

Tuna Tartare & Lox Bagel

September 18, 2018

I always love to explore new and better ways to do things, so I have to thank my sponsor Chromebook for lending a hand in the creative department for this video. Both of these recipes are absolute rockstars to make for an occasion or a simple deliciously thought of snack during the day! Hope you guys enjoy the recipes and let’s get started!

Start making the lox by finely chopping 1 cup of parsley, basil, oregano, dill, and fennel tops.

Add the chopped herbs to a bowl along with…1

…cup of salt, 1/2 cup of sugar…

…and 2 tsp of lemon zest.

Mix well.

Sprinkle a good amount of the curing salt onto a long plate.

Top with a trimmed 3-4 lb salmon filet.

Coat the top of the salmon with the rest of the mixture until the entire salmon has been coated.

Finish off with a splash of vodka (optional).

Gently rub down the filet to ensure its coated entirely.

Cover with plastic or a cloth and let cure in the refrigerator for 4-6 hours.

Once cured, rinse off the salt with water or a damp cloth.  Slice the salmon as thin or thick as you prefer.

I like mine on the thicker side, over a toasted bagel with cream cheese, sliced cucumber…

..capers…

…salt, and pepper.

All that’s left to do is enjoy! Full recipe below.


Next, we’re making a tuna tartare.

Start the tartare by dicing a fresh ahi tuna loin into small cubes.

Transfer to a bowlo.

Top with 1 tsp of sliced Thai pepper…

…1 tbsp of sesame oil…

…a dash of Maldon salt…

…and 1 tbsp of mirin. Give this a good mix and set in the fridge for about 20 minutes to cool and marinate.

To shape the tuna tartare, use a couple of ring molds or round cutters. 

First, fill the large mold and create a hollow center.

Use a small round cutter in the middle and firmly press in the tuna so it will hold the shape.

Remove the rings .Top with 1-2 tbsp of freshly picked cilantro…

…1 egg yolk, 1 tbsp of chopped scallions or green garlic tops…


…and Maldon salt and cracked pepper to taste.

…and a dash of homemade Lime Tumeric Crema.

Add a squeeze of lime and ENJOY!

Tuna Tartare & Lox Bagel

Ingredients

    Salmon Lox:
  • 3-4lb salmon filet
  • 1 cup salte
  • 1/2 cup sugar
  • 1 cup chopped herbs (parsley, basil, oregano, dill, fennel tops)
  • 2 tsp lemon zest
  • 1/2 cup vodka (optional)
  • Tuna Tartare:
  • 2 cups diced ahi tuna
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • 1 tsp sliced thai pepper
  • 1 egg yolk
  • 1-2 tbsp picked cilantro
  • 1 tbsp chopped scallions or green garlic tops
  • maldon salt to finish
  • Lime Tumeric Crema:
  • 1/4 cup creme fraiche or sour cream
  • 2 tsp toasted tumeric
  • 1 tbsp lime juice
  • salt and white pepper

Instructions

    Lox Bagel:
  1. Start making the lox by finely chopping 1 cup of parsley, basil, oregano, dill, and fennel tops. Add the chopped herbs to a bowl along with 1 cup of salt, 1/2 cup of sugar, and 2 tsp of lemon zest. Mix well.
  2. Sprinkle a good amount of the curing salt onto a long plate and then top with a trimmed 3-4 lb salmon filet. Coat the top of the salmon with the rest of the mixture until the entire salmon has been coated. Finish off with a splash of vodka (optional). Gently pat down the filet to ensure its coated entirely. Cover with plastic or a cloth and let cure in the refrigerator for 4-6 hours.
  3. Once cured, rinse off the salt with water or a damp cloth. Slice the salmon as thin or thick as you prefer. I like mine on the thicker side, over a toasted bagel with cream cheese, sliced cucumber, capers, salt, and pepper.
  4. Tuna Tatare:
  5. Start the tartare by dicing a fresh ahi tuna loin into small cubes. Transfer to a bowl and top with 1 tsp of sliced Thai pepper, 1 tbsp of sesame oil, a dash of Maldon salt, and 1 tbsp of mirin. Give this a good mix and set in the fridge for about 20 minutes to cool and marinate.
  6. To shape the tuna tartare, use a couple of ring molds or round cutters.  First, fill the large mold and create a hollow center. Use a small round cutter in the middle and firmly press in the tuna so it will hold the shape. Remove the rings. Top with 1-2 tbsp of freshly picked cilantro, 1 egg yolk, 1 tbsp of chopped scallions or green garlic tops, Maldon salt to finish, and a dash of homemade Lime Tumeric Crema. Add a squeeze of lime and ENJOY!
http://www.byrontalbott.com/tuna-tartare-lox-bagel/

| Cutting Board | Knife Set | Baking Sheet | Squeeze Bottles |
| Round Cutters | Glass Bowls | Metal Bowls |

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