Salmon and Cucumber Tartare With Wasabi Sauce

• 1 pound salmon fillet, skin and small bones removed
• 1 cup (about 5 ounces) finely diced cucumber
• 1 medium size shallot, minced
• 2 tablespoons capers, rinsed and chopped
• 1 to 2 tablespoons minced pickled ginger (available in Japanese markets), to taste, plus additional pickled ginger for garnish
• 1/2 teaspoon Worcestershire sauce
• Salt and freshly ground pepper to taste
• 2 tablespoons fresh lemon juice
• 2 teaspoons wasabi paste
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon soy sauce
• 2 tablespoons extra virgin olive oil
• Chopped chives for garnish

1. Make sure there are no small pin bones in the salmon.
2. Remove with tweezers if there are, then mince the fish very fine.
3. Combine with the cucumber in a medium bowl.
4. Rinse the shallot with cold water and drain on a paper towel.
5. Add to the salmon and cucumber.
6. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together.
7. In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil.
8. Toss with the fish and cucumber mixture.
9. Cover and refrigerate until ready to serve.
10. To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course.
11. Sprinkle with chives and garnish with pickled ginger.

salmon fillet, cucumber, shallot, capers, ginger, worcestershire sauce, salt, lemon juice, wasabi paste, rice vinegar, soy sauce, extra virgin olive oil, chives

Taken from cooking.nytimes.com/recipes/1015021 (may not work)