A dish that celebrates the pure and natural flavor of salmon.

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

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

Mustard seed oil, for drizzling

  1. 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. 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 Croccantini. Transfer to a platter. Drizzle mustard oil over the tartare and serve.
Original recipe found at foodandwine.com
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