Like anyone, I have a few passions in life: writing, cooking, dreaming, the sea—and there's no better time for them to come together than in the summer. I love summer, with everything it brings: the sun that seems to never want to set, the sought-after shade, and the gentleness that the strong heat stirs in everyone. While in Paris, I never miss a chance to enjoy a *tartare de boeuf* that’s unlike anywhere else, but here in Bucharest, I embrace the summer differently: I occasionally open a light rosé or a fragrant white, set the mood with the right music, and prepare a fish or seafood tartare—perfect for avoiding the heat of the oven or stove. Last year’s tuna version can be found [here]. This year, it was time for a similar take, but with salmon instead of tuna. And since summer is just beginning, I’m hopeful more will follow—not just here in Bucharest but by a blue sea somewhere, too.
INGREDIENTS:
- 300g salmon
- 1 mango
- A small bunch of fresh cilantro
- 1 shallot
- 1 lime
- Salt
- Pepper
- Olive oil
PREPARATION:
Since the dish is served raw, it’s crucial to use very fresh, high-quality salmon. Remove the skin and dice the salmon, placing it in a well-chilled bowl. Do the same with the mango and finely chop the shallot. Drizzle everything with a bit of freshly squeezed lime juice, season with salt and pepper, and add finely chopped cilantro along with a drizzle of olive oil. Mix well and let it chill for 15-20 minutes. Use a kitchen ring to plate the tartare, and garnish as desired.
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