Ingredients
1 lb fresh salmon
1/2 cup black greek olives such as calamat, a, pitted and cho
2 tbsp chopped fresh oregano
2 tbsp minced shallots
1 tbsp chopped parsley
3 tbsp fresh lemon juice
2 tbsp olive oil
4 lemon wedges
8 slice toast
Directions
PLACE THE SALMON IN THE FREEZER and freeze for 30 minutes to kill any
parasites. Defrost in the refrigerator. Combine the olives, oregano,
shallots, parsley, lemon juice and oil in a mixing bowl. Just before
serving, finely chop the salmon by hand and add it to the olive
mixture. Mound tartar on a plate. Garnish with lemon wedges and toast.
Servings: 4 servings
Salmon-And-Olives Tartar Recipe brought to you by Recipe Ideas
Categories: Dessert; Fish; Fruit; Salmon; Seafood
The History of Recipes
Recipes as a concept can be observed back into the distant past, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these early recipes were just very simple pictorial instructions for food preparation.
In fact, the most ancient recipe in existence, according to food historians is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Additionally, he recounts how the early Romans were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs like basil, mint and parsley. Later on, there are a couple of interesting cookery books dating from the 14th Century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the spicy food that is familiar to us all today, but rather descriptions of the types of food cooked for the rich and wealthy people of that time. Later on in the 1400s, the Crusaders brought back many new spices and herbs from Arab countries, including parsley, basil and rosemary. These new foods and tastes caused a surge in manuscripts on cookery, most of which are now in academic collections. By the advent of the twentieth century, cooking books were increasing in popularity mostly due to more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Salmon And Olives Tartar recipe.
