Salmon Tartare on Garlic Bread

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This simple salmon tartare recipe from Top Chef winner Jeremy Ford is packed with herbs and drizzled with luscious and slightly pungent mustard seed oil. Slideshow:  More 30-Minute Hors d'Oeuvres 

By Jeremy Ford
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Total Time:
30 mins
Yield:
6
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Ingredients

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves, crushed

  • 1/4 teaspoon crushed red pepper

  • 1/3 cup plus 1 tablespoon chopped parsley

  • 1/3 cup plus 1 tablespoon chopped mint

  • Kosher salt

  • Twelve 1/2-inch-thick baguette slices

  • 12 ounces skinless sushi-grade salmon fillet, very finely diced

  • Mustard seed oil, for drizzling

Directions

  1. Preheat the oven to 400°. In a blender, combine 1/3 cup of the olive oil with the garlic, crushed red pepper and 1 tablespoon each of the parsley and mint; puree until smooth. Season the garlic oil generously with salt.

  2. Brush the baguette slices with the garlic oil; arrange on a large rimmed baking sheet. Bake for about 10 minutes, until crisp on the outside but soft in the middle.

  3. In a medium bowl, mix the salmon with the remaining 2 tablespoons of olive oil and 1/3 cup each of chopped parsley and mint. Season the tartare with salt and mound on the toasts. Transfer to a platter. Drizzle mustard oil over the tartare and serve.

Suggested Pairing

Medium-bodied, mineral-rich Chardonnay.

Originally appeared: August 2016

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