Creamy texture and perfect taste, you’ll find it all in these salmon tartare recipes.
Prepare it better with us than in many restaurants.
You won’t regret it!
This is the perfect dish for you if you like fresh, light seafood with lively and bright flavors such as capers, shallots, vinegar and herbs. This delicious and easy salmon recipe can be served as an appetizer or enjoyed on its own.
What will we need
- 675 g of skinless salmon
- 4 teaspoons finely chopped shallots
- 2 tablespoons (30 ml) white wine vinegar
- 1 tablespoon (15 ml) of water
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons finely chopped fresh chives
- 4 teaspoons of lemon juice
- 1 tablespoon finely chopped flat parsley
- 1 tablespoon of mustard
- 1 tablespoon chopped capers
- 1 teaspoon of Tabasco sauce
- Cut the salmon into small cubes with a knife and set aside in the fridge.
- In a small bowl, combine the shallot, vinegar and water. Leave to marinate for 5 minutes.
- Drain the shallot and discard the liquid.
- Add shallot and remaining ingredients to salmon.
- Season with salt and pepper and mix thoroughly.
- Serve immediately with a green salad, toasted bread or homemade potato chips.
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Salmon tartare with beetroot and avocado
Prepare a recipe for delicious salmon tartare. Tossed with diced beetroot and avocado and lightly flavored with Dijon mustard, parsley and cilantro stems, it creates a colorful and delicious dish. Serve it as a tasty appetizer to pasta salad with chicken .
What will we need
- 230 g skinless salmon fillet (cut into cubes)
- 4 raw beets (medium, sliced and washed)
- 1 1/2 teaspoons coriander stalks (finely chopped)
- 1 red onion (finely chopped)
- 1 teaspoon Dijon mustard
- 1 tablespoon of lemon juice
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon flat-leaf parsley
- 1 avocado
- sea salt
- black pepper
- Preheat the oven to 200°C.
- Place the beetroot in a small roasting pan with 125ml of water.
- Cover and bake in the oven for about 1 hour until tender. Set aside to cool.
- Peel the beetroot and cut it into small neat cubes.
- Add to a bowl with half the coriander stalks, half the mustard and half the red onion.
- Stir in the juice of half a lemon and 1 1/2 tablespoons oil, mix well, season to taste and refrigerate.
- To prepare the tartare, mix the salmon in a bowl with the parsley, remaining coriander stalks, red onion, mustard, lemon juice and olive oil.
- Season to taste, mix well.
- Split the avocado, carefully remove the stone and scoop out the pulp with a large spoon.
- Cut into 0.5cm cubes, place in a small bowl and drizzle with a little lemon juice and sprinkle with a pinch of salt.
- To serve, place an 8cm baking ring in the center of each plate.
- Divide the diced avocado between the rounds, then add a layer of beetroot and then the salmon tartare.
- Carefully remove the rings. Garnish with a drizzle of olive oil and chopped parsley before serving.
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Smoked salmon in tartare
This smoked salmon tartare recipe is the best choice if you want to prepare a quick, tasty and very sophisticated appetizer or canapé for any occasion, such as a birthday party.
What will we need
- 250 g smoked salmon (finely chopped)
- 1 tablespoon finely chopped shallots
- Zest of one lemon (about 1 teaspoon of lemon zest)
- 1 pinch of white pepper (or ground black pepper)
- 1 package of sesame rice crackers
- 1 cucumber (cut into rounds)
- 1 bunch of fresh chives
- 120 g sour cream
- In a small bowl, mix the chopped salmon, shallot, lemon zest and pepper.
- Spread about 1 teaspoon of the salmon tartare on the cookie or pickle.
- Top with a dollop of sour cream and a pinch of fresh chives. Repeat with remaining salmon tartare.
Salmon spreads are an excellent way to enjoy this sea fish. You can then use them to decorate the other canapés that he will serve as a treat for the guests.
You can find out what canapés are and what types you can prepare in our article.
How to choose a good salmon?
There are only so many options. Here’s a quick, simplified guide to choosing the best salmon meat. You can then use them to make all sorts of delicious recipes, such as buttered salmon or pan-seared salmon .
Take a good look at the eyes – they should be clear, not sunken or clouded. The gills should be deep red and the skin shiny and slippery to the touch. When you pick up the fish, it should be firm, not pliable.
Press the fillet with your finger, the meat should pop out and there should be no fingerprint left. The meat should be a bright orange-red color with nice marbling and should not be smelly.
Types of salmon
King salmon has the highest oil content of any wild salmon species.
High oil content and stunning bright red color.
Atlantic salmon (common)
Relatively high in oil, salmon is very adaptable to different cooking methods.