Salmon Tartare (French starter)
Ingredients
 | 450 go of fresh salmon fillets (boneless with skin removed) |
 | 2 tablespoons of chopped capers or small pickles (cornichons) |
 | (Optional) 1 chopped avocado |
 | (Optional) 1/2 chopped red onion |
Spices, herbs and flavoring ingredients:
 | Juice of 1 lemon |
 | 2 tablespoons of olive oil |
 | 1 tablespoon of chopped chives |
 | Kosher salt |
 | Freshly ground pepper |
How to make salmon tartare
- Slice the fresh salmon fillet lengthwise into thin strips, then dice crosswise into small, even cubes. Use a sharp knife and keep the cuts clean — this is tartare, not chopped salad.
- Combine the olive oil, fresh lemon juice, salt, pepper, chopped chives, capers, and any other flavorings in a bowl. Mix well so the seasoning is evenly distributed.
- Fold the salmon into the seasoning mixture, adding any optional ingredients as desired. Mix carefully to coat without mashing the fish.
- Place a round cookie cutter (about 7.5 cm / 3 inches in diameter) onto a serving plate and fill it with the salmon mixture. Alternatively, spoon the tartare into a small glass for a more casual presentation.
- Press lightly with the back of a spoon to level the surface and compact the tartare slightly so it holds its shape.
- Lift the cookie cutter gently to unmold. Repeat for the remaining portions.
- Chill the tartar in the refrigerator for about 10 minutes to help the it firm up and the flavors settle.
- Serve fresh and cold. Clean, simple, and all about the salmon.
If you enjoy sushi and sashimi, you will love salmon tartare. Known as tartare au saumon, the French recipe is gluten-free starter that features the delicate taste of fresh wild salmon with very little accompaniments, similar to the Japanese sushi.
The word “tartare” is used to designate other raw and chopped dishes such as steak tartare, tuna, zucchini, etc. Usually served as an appetizer or starter in France, the salmon tartare is very easy to prepare.
And as long as you get your salmon from a reputed poissonerie (fish store), you know the dish is going to be delicious. (If you are not sure about eating raw salmon, you can also substitute in smoked salmon.)
Similar seafood recipes
Salmon Tartare Recipe
Equipment
Ingredients
- 450 g of fresh salmon fillets boneless with skin removed
- 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon of chives
- 2 tablespoons of capers, chopped small pickles, or cornichons
- kosher salt and freshly ground pepper to taste
Optional
- 1/2 chopped red onion
- 1 chopped avocado
Instructions
- Cut the fresh salmon filet into thin slices lengthwise, and then crosswise into small cubes.
- In a bowl, combine the other ingredients for the flavoring (olive oil, juice of the lemon, salt, pepper, chives, capers, etc.)
- Mix the salmon, flavoring, and any optional ingredients together.
- Place a cookie cutter about 7.5 cm (3 in) in diameter on a plate and fill with tartare. (Alternatively, you can serve it in a glass.)
- Press the tartare with the back of a spoon to even the surface.
- Unmold gently. Repeat to form the other portions.
- Put in the fridge for 10 minutes.
- Serve when ready.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What main dishes should you serve with a salmon tartare?
Since the salmon tartare is quite light, you could serve a main dish such as potatoes au gratin, or a coq au vin. For dessert, why not a chocolate mousse and an armagnac digestif?
What drinks should you serve?
Since the taste of the fish is rather nuanced, you will want to avoid red wine with the tartare.
A light chilled white, such as an Alsace Pinot Blanc or a Reisling will bring out the flavors of the salmon. You can read more about French wines here.
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