Salmon à la Tartare is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of salmon steaks rubbed with olive oil that are grilled or barbecued and served garnished with Indian pickles, anchovies, olives an capers and served with a choice of accompanying sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Salmon à la Tartare.
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This is a classic recipe for a Victorian version of Salmon à la Tartare that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 202.—SALMON A LA TARTARE.
The slices of salmon are to be grilled as in the foregoing case; and when done, placed on a dish neatly overlapping each other. Some Tartar sauce, No. 38, or Prince of Wales' sauce, No. 81, must be previously poured into the dish, and elegantly garnished round with Indian pickles, anchovies, olives, capers, and gherkins.
Rub the salmon steaks all over with olive oil then season with salt and black pepper. Place either on a hot barbecue or under a hot grill and cook, turning frequently and basting with butter or oil for about 30 minutes, or until the fish is cooked through and the flesh flakes easily with a fork.
Transfer to a warmed plate coated with Tartar sauce or Prince of Wales' sauce and arrange then in a line so that they are just overlapping. Now garnish with a mix of Indian pickles, anchovy fillets, olives, capers and gherkins
