Salmon Tartare | Pickled Stone Fruit | Chilies | Toast

Chef Greg Daniels takes you step-by-step through his recipe in this video tutorial

With stone fruit in peak season, Chef Greg Daniels utilizes Sparrow Lane Vinegar's California Peach Vinegar to pickle fresh stone fruit + combines it with salmon. With a little chili for some heat and charred ramp aioli for some added layer of flavor, this dish is a perfect way to show off to your friends this summer!

Ingredients

For The Tartare
4-6 Oz., Ora King Salmon (If sashimi-quality salmon is unavailable you can use fresh ahi tuna, sea trout, or halibut; alternatively sear your fish and serve warm)
1/4 Cucumber, Seeded + Diced
2 Strawberries, Diced
1/4 Cup, Homemade Aioli 
1 Tablespoon, Charred Ramps or Spring Onions
1 Tablespoon, Lemon Zest
1 Tablespoon, Creme Fraiche
Salt, To Taste

For The Pickled Stone Fruit
1 Cup, Sparrow Lane California Peach Vinegar
1 Tablespoon, Salt
1 Teaspoon, Sugar
1 Pound, Plums, Peaches, Apricots + Seasonal Stone Fruits, Diced

Directions

For The Tartare

1. If using a wild salmon, try to use the belly meat (which Chef Daniels notes will have much more robust flavor for this dish).
2. Slice the fish into manageable pieces, and dice into approximately 1/4 inch cubes.
3. Set in a metal bowl and aside.

For The Aioli

1. Blacken the ramps or spring onions in a very hot pan, until charred, but not yet burnt to a crisp. Use a small amount of oil if necessary, but shouldn't be much.
2. Allow them to cool before mincing and tossing with housemade aioli.

For The Pickled Stone Fruits

1. Combine everything except the fruit in a pan and bring to a boil. Allow to cool completley.
2. Pour the cool pickling liquid over the diced fruit and let sit for 30 minutes to an hour.
   1. NOTE: The remaining fruit make for the perfect addition to vanilla ice cream. 

Complete The Dish

1. Coat the salmon with some of the mayo and add in the cucumbers, strawberries, lemon zest, and salt to taste, gently combining to preserve the integrity of the salmon.
2. Garnish with a small amount of creme fraiche and pickled stone fruit.
3. Serve with toast points of your choice (for this dish we recommend pumpernickel) .

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