Summer in the City

I've spent most of this week gorging myself with amazing gelato in Greenport, sangria @ Pipa, fruit tarts @ Bouchon Bakery and yummy spring rolls with a hint of mint at a local Thai place. As I write, I am watching the Iron Chef on a full stomach of pad thai, tom yum soup and spring rolls. The great thing about New York in the summer is all access eating- no waiting for restaurants and less worrying about reservations. I am actually more relaxed about where and when I am going to eat. One less thing to worry about as a a major Type A!

At our wedding, salmon tartare with avocado was served as an appetizer. Anyone who knows me knows that this is right up my alley. One of our cousins from Ottawa asked my mom for the recipe and she got it....

Here is my version with some inspiration from my wedding recipe and Mario Batali's recipe for salmon tartare in his "Simple Italian Food" cookbook.

The result is a very pretty and fresh salmon tartare that looks more like ceviche. Ceviche is near & dear to my heart because my husband, Lee, proposed to me after taking me to a "Ceviche & Mojitos" class at the Institute of Culinary Education in March of 2005. Not only did he involve cooking, but he also made sure that my parents and sister had flewn from Montreal to surprise me! I have taken three classes @ ICE on 23rd street in Manhattan (www.iceculinary.com) and I highly recommend the classes there.

Summer Salmon Tartare (serves 4 as an appetizer)

Ingredients

8 oz salmon filet- skin and bones removed
1 tbsp dijon mustard
1 tbsp capers
1 lemon (juice and zest)
1/4 cup olive oil
1 avocado (finely diced)
1/2 red onion (finely diced)

Combine olive oil, capers, lemon juice & zest and dijon mustard in a blender.
Cut salmon filet into 1/4 inch pieces and combine with the lemon mixture.
Add in diced red onion and avocado.
Mix and season with S&P.

Make sure that you get the salmon from a great fish store. Enjoy these beautiful tartare martinis !!