Show summary Hide summary
Well, salmon tartare is kind of my guilty pleasure when I want to make a simple yet impressive starter. I admit, the first time I tried, I almost blended everything like a maniac, big mistake! Since then, I take my time, slice it with a knife, slowly, like a little ritual.
What I like is that in 15 minutes max, you can have a super fresh, very light dish, ideal for hot weather or when you want to impress without stressing. And honestly, it’s the kind of recipe that always makes an impression, even if you’re a bit heavy-handed with the lemon.
I always whip up a little something with whatever’s hanging out in my fridge, like a sprig of fresh dill, a touch of grated ginger, or a zest of lime to twist it all. It’s not mandatory, but it adds a nice little extra, you’ll see.
Gourmet baked eggs with bacon: a simple and tasty recipe to discover
Prepare a creamy broccoli velouté: the easy and tasty recipe
For the side, you can go with small lamb’s lettuce or arugula leaves, it adds crunch and extra freshness. Personally, I often add toasted bread for a bit of crunchiness, so it’s not just the softness of the salmon.
Essential ingredients for an easy and perfect salmon tartare
- Fresh salmon – about 300 g, the best is ultra-fresh salmon, the one meant for tartare, truly your ally for success.
- Yellow lemon and/or lime for a bit of fresh acidity.
- Fine shallot, because we love that soft crunch but not too overpowering.
- Fresh dill or chives, depending on what you find or prefer.
- Olive oil or better yet walnut oil for the flavor.
- Salt and pepper – simple but essential.
- Optional: fresh grated ginger, small avocado or mango cubes for a nice sweet-savory touch.
Tools to have on hand
- Sharp knife – a good knife is the key to a successful tartare, trust me.
- Cutting board – stable enough to avoid struggling.
- Bowl to mix gently.
- Spoon or whisk, depending on how you make the sauce.
- Lemon squeezer or your own hands, that works too.
How to prepare fresh and tasty salmon tartare at home
So this will be quick. Start by removing the skin and tiny bones from the salmon, if it’s not already done. I take a moment to check because we’re not here to choke, right! Then, I cut into small cubes, gently, it’s a job of patience but it shows in the result.
Next, finely slice the shallot, not too much so as not to crush the delicate flavor of the fish. Mix everything in a bowl with a good drizzle of oil, the juice of half a lemon, salt, pepper, and herbs. I like to taste as I go (yes, often I adjust because I’m the type who puts either too much lemon or not enough).
Then, chill for about fifteen minutes, just before serving, I sometimes add a few small avocado cubes to my salmon tartare, it’s nice for a creamy touch. It’s simple, it makes a super fresh dish, and honestly, it goes down easily, even for those who eat light.
Little tips to customize your tartare
- Add a bit of fresh grated ginger for a spicy kick that surprises.
- Lime zests for a slightly tangy and exotic twist.
- Mango or avocado cubes for a sweet and smooth flavor.
- A splash of soy sauce for a slightly Asian umami note.
You see, this kind of recipe is a little simple joy to make, almost impossible to mess up if you take it easy. I find it’s a basic to have in your culinary memory, perfect for a quick fix or to show off a bit in front of friends.
I encourage you to play with the ingredients, dare to add something that tempts you, because in the end that’s the magic of salmon tartare, it’s both a classic dish but always ready to change its face.
And even though I admit sometimes I’m a bit rushed and slice quickly, I always appreciate taking a few minutes to do it right. The texture, the taste, all that makes the difference, and you’ll see, everyone will tell you that.
Can salmon tartare be prepared in advance?
Yes, but ideally not more than an hour in advance to keep the freshness and texture of the salmon. Otherwise, it may become a bit soft and less pleasant.
Should sushi-grade raw salmon be used?
Yes, it’s better to choose salmon of a quality intended for raw or sushi consumption, to avoid any health risk.
How to avoid the tartare being too acidic?
Always start with a little lemon juice and adjust by tasting. Lemon balances the dish, but too much can overpower the delicate flavors of the salmon.
Can I substitute salmon with another fish?
Homemade crêpes: the perfect batter for all your sweet or savory cravings
Green lentils and smoked bacon: the comforting soup to savor
Absolutely, fresh tuna is also an excellent option for tartare, depending on your tastes and what you find.
