How to Make Salmon Tartare


A tartare is a dish of chopped and lightly seasoned raw meat or fish usually served alongside slices of crisp toast. When sushi grade salmon is lightly dressed in a simple sauce, the result is a sophisticated appetizer or a light meal ready to be enjoyed with a glass of dry white wine.

Things You'll Need

  • 1 1/2 lb sushi grade or previously frozen salmon with the skin removed
  • 4 tbsp. finely chopped red onions or shallots
  • 2 tbsp. finely chopped fresh dill
  • 2 tbsp. finely chopped fresh parsley leaves
  • 1 tbsp. coarsely chopped capers
  • 3 tbsp. mayonnaise
  • 2 tbsp. extra virgin olive oil
  • 3 tbsp. lemon juice
  • Salt and freshly ground pepper
  • Cut the salmon into small cubes (approximately 1/4 inch thick) and place in a bowl. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

  • In a small bowl, mix together the chopped shallots, chopped dill, parsley, capers, lemon juice and the mayonnaise. Season the mixture with salt and freshly ground pepper to taste.

  • Place approximately one to two tablespoons of the mayonnaise mixture in the middle of a serving plate. Surround the mayonnaise mixture with approximately 1/4 cup of the refrigerated salmon.

  • Serve with toasted baguette slices

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