50 Shades of Grey, Salmon Tartare

I finally got to 50 Shades of Grey: 50 Shades Darker.  I read it everyday on the Metro on the way into work (folding back the book cover as I turn each page so no one sees it of course).

I personally like book two better than book one. Masked balls, pool tables, boats . . . mmm hmmm. I can't help it but I see Christian Grey as Christian Bale in my head. He's too old, I know. I guess that means I am getting old too.

I was totally excited (wink, wink) that E.L. James wrote out the menu from the masked ball/charity event.  Immediately I knew I had to make something from it and I love just about every tartare.  

Course One

Salmon tartare

Crème fraiche and marinated cucumber

Toasted brioche

Alban Estate Roussanne 2006

The girls are coming over to lay by the pool with me tomorrow and I can't wait to make it for them as a light lunch. It's quick and easy (the cucumber is so good with the salty salmon) and perfect for the occasion since we will probably gossip about the book anyway.

We have talked briefly about a masked ball/party for New Years Eve this year too. Maybe I will recreate the whole menu then. I think we all needed some Fifty in our lives don't you?

I know my husband's not complaining. (There it is . . . husband. I said it)

50 Shades of Grey Salmon Tartare (makes 12-24 servings)
8 oz smoked salmon
1 small cucumber
2 tablespoons rice wine vinegar (less harsh than regular vinegar, worth the purchase)
2 tablespoons capers
1 tablespoon diced red onion
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 pinch salt
1 small container creme fraiche or Philadelphia Creme (I used the Lemon and Herb cooking creme)
1 loaf french bread

1. Peel and slice your cucmber, place in a small bowl with your rice wine vinegar and pinch of salt. Toss and then let it marinate in the refrigerator.

2. Chop your salmon into small strips or cubes and dice your red onion. Mix in a larger bowl with your lemon juice, olive oil and capers.

3. Slice your french bread and toast it lightly. Let your bread cool down before you assemble.

4. Top each slice with a cucumber, then a dollop of creme fraiche and then the salmon tartare. I used my fingers to place the salmon tartare on neatly.

Bon Appétit, laters baby.