Salmon Tartare with Truffle Tapenade

Serves 12


1 baguette, sliced into ½” thin slices
3 tablespoons olive oil, divided
Salt and pepper to taste
1 lb skinless, boneless raw salmon fillets
1 tablespoon finely chopped fresh Italian parsley
½ cup drained capers
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons Sabatino Truffle Spread
¼ cup finely chopped shallots


  • Pre-heat oven to 350°F degrees.
  • Place sliced baguette onto a foil lined cookie sheet and drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 5-8 minutes, remove and hold for service.
  • Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge. Put the salmon on a cutting board and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste.
  • At the very last minute prior to serving, place the prepared salmon into a mixing bowl and add the parsley, capers, olive oil, lemon juice, lemon zest, truffle spread, salt, pepper and shallots. Stir to blend thoroughly. Serve with crusty sliced baguette.

Sabatino Tartufi Culinary Team
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