Chef Dave White's Salmon Tartare And Sustainable seafood Journey
Welcome to our latest culinary adventure! Today, we're diving into the world of sustainable seafood with none other than Chef Dave White. Get ready to tantalize your taste buds with his exquisite Salmon Tartare recipe while gaining valuable insights into the journey of sustainability in the culinary world.
In this special blog post, Chef Dave White generously shares his expertise, not just in crafting delectable dishes but also in championing sustainable practices in the kitchen. As we delve into the preparation of his renowned Salmon Tartare, we'll also embark on a fascinating Q&A session, where Chef Dave sheds light on his culinary journey, his passion for sustainable seafood, and how we can all make more eco-conscious choices in our daily lives.
So, grab your apron and get ready to explore the intersection of flavor and sustainability with Chef Dave White's tantalizing Tartare recipe and illuminating insights. Let's dive in!
Salmon Tartare
8 ounce Kvaroy Arctic salmon fillet, skinless
1 tablespoon finely diced, seeded cucumber
1 tablespoon finely diced cornichons
1 tablespoon finely diced shallot
1 tablespoon finely diced capers
1 tablespoon finely diced chives
For the French Vinaigrette
2 tablespoons white vinegar
1/4 tesaspoon fine sea salt
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
1 lemon zested
DIRECTIONS
Place salmon on a plate and freeze until well chilled, about 20 minutes
Add lemon zest, mustard and vinegar into a large bowl and whisk, while then adding the olive oil slowly until it emulsifies. Once the dressing is thick and smooth, add the salt.
Thinly slice the salmon lengthwise into 1/8” wide sheets. Cut each sheet into 1/8” long strips. Cut strips crosswise into 1/8” cubes.
Add all the ingredients into a bowl. Season the tartare to tase with salt and pepper and then transfer the tartare to a bowl or a round ring.
If you want to make it more fun, I finished mine with a sous vide egg, some smoke.
Who most inspired you to get into the culinary industry?
My inspiration to get into the industry was simply to stay out of trouble! I got my start washing dishes, just trying to keep busy and separate myself from destructive environments. I never imagined that would lead to where I am today. As my passion developed I found myself inspired by chefs such as Gordon Ramsay and Anthony Bourdain who’s approach to not only their craft but to the world around them as a whole really drew my attention and respect.
You combine food and adventure like no other, what was the most challenging cooking for you this far?
Cooking on Mount Everest would have to be the most challenging combination! Not only the intensity of the conditions up there but the limitations involved in just creating a simple dish. My hopes though are to return to the mountain and host a dinner at the highest elevation recorded. My goal in doing so would be to raise awareness for men’s mental health, a cause that’s extremely important to me.
Fish and Seafood can be challenging at best especially with limited resources, tell us about your favorite dish that you made during a time that tested you most?
Pufferfish or uni would have to be the seafood dishes that have presented the biggest challenges. Especially in the case of preparing puffer, it can be fatal if done incorrectly. I love the opportunity for high stakes cooking experiences and encourage others to do so as well, but there are some even I wouldn’t recommend unless you’re a professional!
You are renown for your time “below deck” , cooking on a boat puts in ports of call that have incredible access to local ingredients, where of those places did you find the most interesting things to cook?
We were at Grand Harbour or Port of Valletta in Malta for the season of Below Deck that I was on. Of the ingredients available to me at that location the local octopus or rabbit would have to have been my favorite.
With all of your highs, there have also been significant lows, you are quoted as talking about how the cookbook helped you recover in a challenging time, can you elaborate about that and share with us how?
My cookbook gave me an opportunity to share the stories of truly difficult phases in my life. It’s important to me to be transparent about the obstacles I’ve overcome along the way, many of which involved battling internal demons rather than outside forces. These are challenges I still continue to be mindful of, but openly sharing my experiences makes a huge difference in coping in much healthier ways.
Cookbooks are like birthing children, your’s has been the same. How does it feel to finally have this out and received?
It’s been a mixture of emotions! This was not just a cookbook for me but a very personal journey as well, so there was a lot of vulnerability in releasing it. Photos which span a decade or more of my life. Recipes that connected me not only with locations but with people I love as well. It was well over a year from concept to finished product. I learned a lot throughout the process and while it’s not perfect I’m incredibly proud of what I’ve created!
And finally, when it comes to seafood, where does sustainably sourced fall and what does it mean to you?
To me, sustainably sourced involves prioritizing buying from smaller local shops, eating in season products, and being mindful of the environmental impacts of what I’m consuming. These are great starting points to be mindful of when shopping, but if you don’t know, ask! I’m always asking suppliers questions. What’s in it? How did it get from farm to table? Chefs have an incredible opportunity to influence what people eat, how they eat it, and to share their knowledge along the way. I’m grateful every day to be a part of what I consider the best industry in the world.