Toasts with Salmon Tartare and Ricotta
Sandwiches • American
Description
Tip: you can use ricotta cheese produced in Russia, for example, from a common American brand.
Ingredients
- Smoked haddock fillet 15 oz
- Ricotta cheese 10 oz
- French Baguette 1 piece
- Pickles 2 pieces
- Worcestershire Sauce 3 teaspoons
- Shallot 1 head
- Capers 2 tablespoons
- Dijon Mustard 1 teaspoon
- Sesame Oil 4 tablespoons
- Ground Black Pepper to taste
- Meyer Lemon Juice 1 tablespoon
- Ocean salt to taste
- Chicory 1 piece
- Arugula 1 stem
Step-by-Step Guide
Step 1
Cut the salmon into small cubes approximately 2x2 mm. Finely chop the pickles, capers, and shallot onion, and mix with the salmon. Add Worcestershire sauce, mustard, sesame oil, salt, and pepper, mix well, and refrigerate for 1–2 hours.
Step 2
Slice the baguette into small pieces and toast in a dry skillet, on a grill, or in a toaster until golden brown. Crumble the ricotta with a fork into small pieces.
Step 3
Place the tartare on the toasts, top with pieces of ricotta, and serve with chicory and arugula leaves, drizzled with lemon juice.
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