Cured Salmon Tartare “En Croute“

In need of a champagne worthy appetizer or just a stellar summer brunch idea? Well... this one will knock the socks off of any business event or wedding of the like (or just a Sunday morning) and its really not all that hard to put together. There’s so many different ways you can approach this recipe and customize it to your liking. I hope you enjoy the recipe and drop a letting me know what you think!! Big shout out to @CopperRiverSeafoods for providing me with an awesome piece of coho salmon to play around with. Super fresh, great flavor, wild caught... doesn’t get any better. Link for more info here: Ingredients: 2lbs fresh salmon (ask your fish counter for dates) 1 cup sugar 1 cup salt 1 cup chopped dill, fennel tops, chervil, parsley, and basil. 2 tbsp lemon zest 2 tbsp black pepper Cover and cure for 36hrs Black Pepper Tuile: 1/4 cup ap flour 1/4 cup sugar 1/4 cup melted butter 2 egg whites pinch of salt coarse black pepper Lemon oil: Flavorless Oil (canola, sunflower, vegetable etc..) Zest of 1 lemon 1/4 cup creme fraiche (whipped) Chives to garnish SUBSCRIBE: BUSINESS INQUIRY: byronlovesfood@ WEBSITE: TWITTER: INSTAGRAM: FACEBOOK: