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Fast and tasty
Salmon tartare

Salmon Tartare

Fast, easy, healthy, and incredibly tasty! Salmon tartare is a beautiful, elegant dish for any occasion - both a regular dinner and a holiday table. It's finely chopped fish fillet with various add-ins and a zesty dressing.

Pearl

Recipe author

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Composition / ingredients

Servings:

Salmon

150

Onion (red or shallot)

Chives (or green onion)

Capers

Soy sauce

Lemon juice

Vegetable oil (or olive)

Allspice

Lemons (1 wedge)

0.25

Arugula

Avocado

0.5

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 5 g

Fats 23 % 3 g

Carbohydrates 38 % 5 g

65 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make salmon tartare? Gather the ingredients. It's best to make tartare from fresh salmon fillet. Since the fish isn't cooked, for safety put the piece of salmon in the freezer for a while. It'll also be easier and faster to cut the fillet into even, uniform pieces. If you have a whole fish, fillet it.
Step 2:

Wash the salmon fillet and remove the skin. Cut the fish into small cubes, about 0.5 cm (1/4 in) on a side. Or you can cut it into small even strips.
Step 3:

Peel the red onion, then chop it as finely as possible. For tartare it's best to use red onion, shallot, or white onion - these varieties taste milder than regular onion and are ideal for salads.
Step 4:

Cut the capers into 4-6 pieces.
Step 5:

Make the dressing. In a small bowl, combine the soy sauce, lemon juice, and vegetable oil (you can definitely use olive oil). Mix everything well.
Step 6:

In a deep dish, put the chopped fish fillet, red onion, capers, and chopped chives (or green onion). Sprinkle with ground allspice.
Step 7:

Add the dressing to the dish and mix everything thoroughly. Cover the tartare with plastic wrap and put it in the fridge to marinate and chill. 20-30 minutes will be enough.
Step 8:

Put a few sprigs of arugula on a plate and place the tartare on top using a serving ring, or carefully with a tablespoon. If you like, sprinkle it with sesame seeds lightly toasted in a dry skillet. Serve the tartare with a lemon wedge and a slice of rye or dark bread.
Step 9:

As you know, salmon pairs wonderfully with avocado. The finished tartare goes beautifully with this fruit too - and how good it is for you! Cut the avocado into small even pieces, drizzle with lemon juice so they don't darken, and put the fish tartare on top. Enjoy!

Instead of lemon, you can use lime and lime juice in the recipe; it gives the dish a special note.
How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the spine down to the backbone. Turn it on its side. With a sharp knife, slice the flesh off the backbone. Flip the fish over and cut the fillet from the other side. Clean the inside, removing the black membrane, since it's bitter and will spoil the taste. Rinse and be sure to dry well.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
To keep your eyes from stinging when you cut onions, rinse the onion and knife in cold water. Your cutting board won't pick up the unpleasant onion smell if you rub it with a piece of lemon before slicing.