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Appetizers, Fish and Shellfish

Salmon tartare

Salmon tartare
Kirk McKoy / Los Angeles Times

There are many excellent things to order at Catch & Release, the current installation of chef Jason Neroni's culinary work, in Marina del Rey. Neroni, who is about to open, or rather reopen, the Venice mainstay Rose Café, is cooking ... Read more

Total time: 20 minutes, plus soaking time for the seeds | Serves 4 to 6

Pickled mustard seeds

  • 1 cup balasmic vinegar
  • 1 cup yellow mustard seeds
  • 1/2 cup simple syrup

Step 1Bring the balsamic vinegar to a boil, then remove from heat and pour the mustard seeds over the vinegar. Cover and set aside overnight. The next day, stir the simple syrup in with the seeds. If the liquid isn't completely absorbed, strain the seeds before using. The pickled seeds should have a caviar-like texture. This makes more pickled mustard seeds than is required for the remainder of the recipe; the seeds will keep, covered and refrigerated, up to 2 weeks.

Salmon tartare

  • 1 (6-ounce) fillet of wild king salmon, put through a meat grinder or finely chopped
  • 2 scallions, finely sliced into rings
  • Juice from ½ lemon
  • 1/4 cup toasted pine nuts
  • 1/4 cup pickled mustard seeds
  • 1/4 cup olive oil, Sicilian if possible
  • Dash smoked paprika
  • Sea salt
  • Fresh cracked pepper
  • Charred country bread, for serving

Step 1In a bowl, combine the salmon with the scallions, lemon juice, pine nuts, pickled mustard seeds, olive oil, smoked paprika, 1/4 teaspoon salt, or to taste, and several grinds of pepper. Mix well and set aside for 5 minutes before serving. Garnish with parsley leaves and serve with the charred bread on the side.

Note: Adapted from a recipe by Jason Neroni of Catch & Release.


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