New Year’s Eve is all about celebration. It’s glitter and dancing, it’s caviar and champagne—those special party-time treats you can’t ring in the new year without. So whether you’re celebrating at home or off to a New Year’s Eve party, you want a showstopper meal that’s going to blow people away and get them into party mode. That’s where dry-cured acorn-fed salami, called salchichón de Bellota Ibérico, comes in.
Mixed into a French tartare-style recipe with Dijon and cornichons, this salchichón tartare takes Spanish salami to new heights and works beautifully as that star main course. The best part is, it only takes seconds to whip up. Meaning you can throw it together right before dinner and have plenty of time to celebrate. Keep in mind that you’ll want to use salchichón from the whole piece or link, not the pre-sliced packages. That way you’ll be able to get those perfectly-size pieces.
Start the new year off right with salchichón tartare, Ibérico de Bellota style.
300g (10.5 oz) COVAP Salchichón Acorn-Fed Ibérico, from whole piece
1 Tablespoon Dijon mustard
2 Tablespoons mayonnaise
1 teaspoon honey
1 Tablespoon extra-virgin olive oil
2 scallions, finely chopped
1 Tablespoon capers, finely chopped
4-5 cornichons, finely chopped
2 Tablespoons pistachios, shelled and finely chopped
- Using a sharp knife, dice the salichichón, cutting it into small pieces.
- In a medium-size bowl, mix together mustard, mayonnaise, honey, olive oil, and salt.
- Add salchichón to the mustard mixture. Then stir in the scallions, capers, and cornichons until combined
- To serve, place a plating or forming mold on a serving dish and spoon tartare mixture into the mold. Remove the mold carefully, leaving the tartare in a perfect circle on the dish. Sprinkle with pistachios and serve.