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
12 ounces skinless sushi-grade salmon fillet, very finely diced
Mustard seed oil, for drizzling
- 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.
- 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.