This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).

Full Recipe

Salmon and Cucumber Tartare With Wasabi Sauce - Biga

Author

Martha Rose Shulman | 2013-09-03

Source

https://cooking.nytimes.com/recipes/1015021-salmon-and-cucumber-tartare-with-wasabi-sauce

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