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Fresh salmon tartare recipe

Fresh salmon tartare recipe



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  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Fish starters
  • Salmon starters

A delicious fish starter for a special occasion. Since the salmon is eaten raw, it's best if you use really fresh salmon for this recipe.

3 people made this

IngredientsServes: 4

  • 350g fresh salmon fillets
  • 2 spring onions, minced
  • 8 chives, minced
  • 12 coriander sprigs, minced
  • 1 (2cm) pieces root ginger, peeled and grated
  • 1 lime, juiced and zested
  • 1 tablespoon rice vinegar
  • salt and pepper
  • seasoned olive oil

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Wash and pat dry the salmon and make sure all the bones have been removed. Cut into slices and then dice. In a bowl mix salmon with spring onions, herbs, root ginger and lemon zest. Cover and chill for 30 minutes to 1 hour.
  2. Just before serving, mix in the lime juice and rice vinegar and season with salt and pepper.
  3. Divide the salmon among 4 places in a decorative (for example fill a round biscuit cutter with salmon to help shape into a circle). Drizzle with olive oil and serve immediately.

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Salmon Tartare With Fresh Herbs

Tartare is traditionally made from raw beef or horse meat, but over the years tartare has evolved beyond just raw beef and is now made with a variety of other type of meat like salmon, tuna, venison, lamb, goat and many more. Tartare can be a frightening endeavour to some because of its use of raw meat. In this recipe nothing is cooked, it’s all only fresh ingredients combined together. Needless to say that, since you’ll be working with raw meat, it’s really important to make sure to buy the freshest fish and to wash your hands after handling the fish.

It’s always better to tell your butcher or your fishmonger about your intentions to prepare tartare. They’ll usually give you the freshest meat in stock and they’ll let you know if it has been previously frozen. It’s a good idea to freeze the fish before doing anything because as it will kill the bacteria on the surface of the fish so that why you wouldn’t want to buy fish that has been previously frozen. You don’t want to freeze any fish or meat twice. If you really don’t like the idea of eating raw fish, you can always cook it for a few minutes before combining all the ingredients, making sure not to overcook it. I’ve done this before myself and it won’t be the same, but it will still taste great.

Since everything is raw and cold, it gives this recipe a fresh and light taste that’s unmatched. It’s a great appetizer to serve to friends before a meal. It’s also perfect as a main course alongside a simple salad.

I wouldn’t suggest preparing this recipe too much in advance since there’s some lemon juice used that could start actually cooking the fish. If you do prepare it in advance, simply wait at the last minute before adding the lemon juice. What I occasionally like to do is to prepare everything in advance separately and combine everything 15 to 20 minutes before serving since it requires some time in the freezer. As opposed to a ceviche, where a larger amount of lime or lemon juice is used to basically cook the fish, a tartare is completely raw. Here some lemon juice is used, but only for taste. I’ll soon as post a recipe for a great ceviche and you’ll get to see how an acid like lime or lemon juice can basically cook the fish.

Salmon is always a fantastic fish to work with. I simply love it and especially when it’s when prepared with a great combination of spices and herbs, as in this recipe. Wild salmon is also very nutritious and a really good source of selenium, omega-3 fat and vitamin D.


A tower of lectin-free goodness

Avocado and wild-caught Sockeye salmon ‘chilled’ in lime juice and spices. These are the two main ingredients of the Salmon Avocado Tartare, but a powerhouse of taste and nutrition.

Although, if you know yourself sensitive to high histamine foods, go easy on this meal. Or try to have it earlier in the day, not close to bedtime. Make sure the salmon is super fresh, or if you buy it frozen make sure is flash frozen. And if you want to enjoy without a worry even though you are sensitive to high histamine foods, you can take some Histamine Block before the meal.

The salmon is ‘cooked’ in the fridge, in lime juice, onion, cilantro, extra virgin olive oil, mustard and dry oregano. You can call it a ceviche. So this is pretty much all you have to prepare for this dish before you cut the avocado and arrange it on a serving plate.

Do you know what’s the best thing about this dish? Is phase 1 plant paradox compliant, so it can be part of your 3 day plant paradox cleanse. Isn’t that fun?

If you enjoy this salmon avocado tartare, you may also like the Crunchy Tuna Salad with Avocado or my Seven Layers Salmon Egg Benedict.


Fresh Salmon Tartare with Avocado

The fabulous thing about salmon tartare is there’s no cooking involved, just a little bit of chopping and adding some ingredients for a light and healthy dish. This is an excellent meal when it’s hot outside and you don’t feel like cooking and want something more than just a summer salad. Be sure to ask your fishmonger (person who sells the fish) for “sushi grade” fish, then you can eat it raw. You can also them fillet and skin your fish for you.

I know there is a lot of controversy as to whether we should eat salmon at all due to issues with PCB levels, GMO ingredients in feed, environmental havoc and a host of other reasons for farmed salmon, not to mention that lowering stocks of wild Atlantic salmon. I really limit my intake and prefer to see it as a luxury food reserved for special occasions since salmon is anything but a sustainable fish, even if we are mislead by large quantities and at reasonable prices available in supermarkets nowadays.

Look for sustainable wild Alaskan salmon with these market names: Chinook, Coho, Chum, Keta, King, Pink, Red, Silver, Sockeye, Sake. Wild salmon from Alaska is considered the best choice by Seafood Watch and is certified as sustainable to the standard of the Marine Stewardship Council (MSC). It’s very carefully regulated and monitored by a number of agencies and most Alaska salmon populations are robust enough to withstand the pressure of commercial fishing.


Salmon Tartare

Use the freshest salmon you can find for this recipe, which was shared with us by Chile-based olive oil expert Denise Langevin. We prefer wild-caught salmon or farm-raised Chilean Verlasso salmon, available online or at many supermarkets.

Ingredients

  • 1 pound boneless skinless salmon fillets, chilled and diced into 1/4-inch cubes
  • 1/4 cup finely diced sweet or sour pickles or seeded cucumber
  • 1 tablespoon brined capers, drained and chopped
  • Juice of 1 lemon
  • 1/2 small onion, peeled and diced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce, or more to taste
  • 3 tablespoons extra virgin olive oil, or more to taste
  • Salt and freshly ground black pepper
  • Toasted bread, for serving

Directions

Combine the salmon, pickles, and capers in a mixing bowl. Add the lemon juice, onion, mustard, soy sauce, olive oil, and salt and pepper to taste. Stir to combine. If desired, pack the salmon into a mold and chill before serving with toasted bread.


Sockeye Salmon Tartare

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This fresh salmon tartare recipe by Chef Frank McMahon of Hank’s in Charleston, South Carolina, is a light and delicious starter loaded with fragrant herbs. Scoop it up with crunchy taro chips or a toasted baguette.

What to buy: If you can’t find sockeye salmon, get the freshest salmon possible. To shape the tartare into perfect circles, use small round cookie cutters.

Game plan: To make the salmon easier to cut, place it in the freezer for about 10 minutes before dicing.


Notes about this recipe

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Salmon tartare has a wide variety of recipes, all influenced by different cultures. My salmon tartare recipe is easy to make and I find it the most delicious of all. To feed 6 people you will need 500 grams of raw salmon, without bones and skin, of course. Some people add smoked salmon to the fresh, I don’t do that, I like the finesse of the fresh meat.

It is a well-known thing that dill goes perfectly to salmon. You will need 4 tablespoons of freshly chopped dill. Olive oil, black sesame oil, soy sauce and lemon juice – these four incredibly aromatic and delicious ingredients will set the tone of the tartare. Use lemon juice because it has an antibacterial effect and it somehow “cooks” the salmon. You will see that it changes color after the acidic juice is being added. Also, you’ll need one medium red onion to open up the taste. Can’t go without salt and pepper.


Tips and Tricks

Baking the fish on a cooling rack ensures that the fish stays crispy on all sides. You can bake it without the rack, but the underside of the fish will most likely be a little soggy.

I love the crispiness you get from using Panko breadcrumbs. You could use regular breadcrumbs, but the end result wouldn’t be exactly the same.

While fish is fairly easy to bake, you don’t want to overcook it. The cook times below are just a guideline – depending on how thick your salmon filets are. I like to take it out when it’s just short of being done – it will continue to cook for another minute or so from the residual heat.

You can also pan fry the salmon. This recipe is a great one if you want to cook on the stove top instead of baking.

I use a salmon without any skin for this recipe.


  • 1½ lbs salmon, with bones removed
  • 3-6 scallions, according to size
  • 4 Tbsp small capers
  • 1-2 Tbsp fish sauce
  • 2-4 Tbsp lime juice or lemon
  • 1 tsp Spices for Fish
  • 2 tsp black pepper, cracked
  • Fresh hot chile orReshampatti pepper, ground
  • 1-2 tsp brown sugar or honey
  • 4-6 Tbsp fresh basil, chopped fine
  • Salt to taste
  • Lemon, capers, basil leaves and olive oil for garnish

Chop salmon, with a knife, into ¼-inch cubes and place in a bowl.

Finely chop scallions and add, with capers, fish sauce, lime juice, spices for fish, cracked pepper, chile of your choice, sugar and basil. Mix well and adjust seasonings to your taste.

Serve on a platter garnished with lemon, capers, basil leaves and a splash of olive oil.