Elizabeth Hurley's Salmon Tartare
From a new cookbook whose proceeds benefit Breast Cancer research.
Photo courtesy of The Estée Lauder Companies.
Watch out Nigella Lawson and Rachael Ray, you have competition in the kitchen. Looks like actress and model Elizabeth Hurley has some culinary chops as well.
Hurley's recipe for salmon tartare is one of more than 100 recipes that appear in a new cookbook by Evelyn Lauder, senior corporate vice president of the Estée Lauder Companies, and founder and chairman of the Breast Cancer Research Foundation (BCRF). Royalties from the sale of In Great Taste: Fresh, Simple Recipes for Eating and Living Well will go to the BCRF, for which Hurley is a spokesperson.
To accompany this easy-to-make dish, Wine Enthusiast recommends a medium-bodied white wine such as Livio Felluga's 2005 Pinot Grigio from Friuli, Italy. Less specific but equally good would be a premier cru Chablis.
4 ounces smoked salmon, very finely diced
4 ounces sashimi-quality salmon, very finely diced
Juice of 1 lemon
2 teaspoons mayonnaise (mix in a touch of wasabi if you like)
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
Fresh watercress or flat-leaf parsley sprigs
In a medium bowl, mix the salmon, lemon juice, mayonnaise and chives. Season with salt and pepper. Taste and add more of something if you think it needs it.
In a small, round cookie cutter placed in the middle of a plate, pack one quarter of the salmon tartare tightly into the cutter. Remove the cutter and the tartare should stand alone and look professional. Repeat with remaining tartare, then drip balsamic vinegar onto the plates. Serve garnished with a sprig of something green and the lemon wedges. Serves 4.