I love fish. And it's not that salmon can't be prepared well. It's just usually boring, reminiscent of bad wedding food, and tasting of, well, cooked salmon. There's just something funky about it.
But there are three ways I'll eat it with abandon: with an inch of Temptee on a fresh Bagel Boss bagel, after a tequila and jalapeño overnight cure, and raw, dressed with just citrus and salt. The last preparation, presented here, benefits from only taking three minutes to make. Just eat it right away.
Click here to see Recipe SWAT Team: Salmon 8 Ways
- One 1-pound sockeye salmon fillet
- Juice of ½ grapefruit
- Juice of ½ orange
- Juice of ½ lemon
- Juice of ½ lime
Clean the fillet, removing any pinbones that may remain. Using a very sharp knife, slice the salmon as thinly as possible. Lay the pieces out on a plate. Squeeze the grapefruit, orange, lemon, and lime juice over the fish. Sprinkle salt over it. Serve.
- 1 pound previously frozen wild salmon (preferably wild Alaska see Tips), skinned
- 8 pitted Castelvetrano olives, sliced into thin slivers
- 2 tablespoons chopped celery leaves or fresh parsley
- 1 tablespoon fruity extra-virgin olive oil plus 1 teaspoon, divided, plus more for garnish
- 1 teaspoon Meyer lemon zest (see Tips)
- 3 teaspoons Meyer lemon juice, divided
- 2 teaspoons minced fresh lemon thyme or 1/2 teaspoon minced fresh thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fine sea salt plus a pinch, divided
- Freshly ground pepper to taste
- ¼ cup thinly sliced celery
- 6 small very fresh egg yolks or quail egg yolks (optional)
- Maldon salt for garnish
Trim off any gray meat from the skinned side of the salmon, then cut into 1/4-inch cubes. Pat dry with paper towels. Transfer to a bowl and gently mix with olives, celery leaves (or parsley), 1 tablespoon oil, lemon zest, 2 teaspoons lemon juice, thyme, cayenne, 1/4 teaspoon salt and pepper.
Combine celery with the remaining 1 teaspoon each oil and lemon juice and a pinch of salt.
Form the salmon mixture into 6 rounds, using about 1/2 cup per portion. If using egg yolks, make a slight indentation in the center of each portion and place a yolk into it. Garnish with the celery, Maldon salt and a drizzle of oil.
Raw wild salmon may contain parasites--but commercial freezing kills them, so look for salmon labeled &ldquofrozen at sea&rdquo for tartare. Buy it from a high-quality fish market and tell them how you plan to serve it.
All wild salmon--and now some farmed--is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.
Look for Meyer lemons from late fall to early spring in well-stocked supermarkets and specialty grocers. If you can't find them, regular lemons work well in this recipe.
Toss shallot, lemon zest, and lemon juice in a small bowl to combine season with salt and pepper. Let sit 5 minutes.
Toss salmon, tarragon, and 1 Tbsp. chives in a medium bowl to combine. Drizzle with oil (just enough to barely coat the fish about 2 tsp. should suffice), season with salt and pepper, and gently mix to coat. Add shallot mixture and toss to combine. Spoon over crackers and top with cucumber and remaining 1 Tbsp. chives. Serve with lemon wedges for squeezing over.
How would you rate Salmon Tartare with Herbs, Lemon, and Cucumber?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Pickled mustard seeds
Bring the balsamic vinegar to a boil, then remove from heat and pour the mustard seeds over the vinegar. Cover and set aside overnight. The next day, stir the simple syrup in with the seeds. If the liquid isn’t completely absorbed, strain the seeds before using. The pickled seeds should have a caviar-like texture. This makes more pickled mustard seeds than is required for the remainder of the recipe the seeds will keep, covered and refrigerated, up to 2 weeks.
I'm sure we all have them: dishes that we associate with particular places, and sometimes even a particular meal. Some are more obvious like paella in Spain or smørrebrød (Danish open sandwiches) in Denmark. Others less so.
Salmon tartare is a dish that brings back memories of being in Geneva for me. Despite the fact that the name sounds fancy, it's actually really easy to prepare and makes a fantastic light appetizer.
My husband's work takes him to Geneva now and then, and more so when we were in London. One time when that was in the winter, before we had kids, it seemed only right to tag along and go skiing, as well as explore the city.
Geneva is not exactly cheap and it's not that big either, despite being well known. There are a good number of restaurants for the size but it's not particularly diverse: steak, pizza and a small handful of more ethnically diverse options. But as long as you are good with that, you can get some decent food.
Being right next to France, as well as actual steak, steak tartare was also very common, and many places had salmon tartare as well. One night we went to a lovely little restaurant in the old town and had both, along with a steak for main, naturally.
It was all delicious, but I think the salmon tartare is what stuck with me the most. It was light, fresh and delicious.
How to make salmon tartare
It's really easy to make as all you do is finely chop some salmon and mix in a few things as flavoring. Some people go for Asian flavors, but I like the classic French style with Dijon mustard, capers, lemon and a little chives and onion.
See how it's made in this short video:
Unlike ceviche, the fish doesn't 'cook' in the lemon/lime juice, but common to both, you want really good quality, really fresh fish.
Salmon tartare is such a lovely, elegant appetizer with delicate flavors. It's light and pretty healthy, but also quick and easy to prepare. Keep it in mind for your next dinner party or date night, and you'll be sure to enjoy.
- 1 large egg
- 1 pound salmon fillet, skinned
- 1 tablespoon extra-virgin olive oil
- 1 1/4 teaspoons coarse salt
- Freshly ground pepper
- 2 teaspoons fresh lemon juice, plus wedges for garnish
- Dash of hot sauce
- 1 small shallot, finely chopped
- 1 tablespoon chopped drained capers
- 3 cornichons, coarsely chopped
- 2 tablespoons finely chopped chives
- 1 tablespoon finely chopped fresh flat-leaf parsley
Place egg in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Remove from heat. Cover, and let stand 13 minutes. Using a slotted spoon, remove egg, and rinse under cold water until cool. Gently press against a hard surface to crack shell peel. Cut egg in half lengthwise. Grate each half on the small holes of a grater into a small bowl. Cover with plastic wrap set aside.
Preheat oven to 350 degrees. Place salmon in a 13-by-9-inch nonreactive baking dish. Brush with 1 teaspoon oil season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover with foil bake until salmon is cooked through and flakes easily, about 15 minutes. Uncover partially, and let cool slightly in dish on a wire rack. Using a fork, gently flake salmon into large pieces. Transfer to a large bowl.
Whisk together lemon juice, hot sauce, and remaining 1/4 teaspoon salt in a bowl. Add remaining 2 teaspoons oil, whisking until emulsified. Drizzle dressing over salmon, and toss gently. Divide among plates. Scatter shallot, capers, cornichons, chives, parsley, and egg over each, dividing evenly season with pepper. Serve with lemon wedges.
Tartare of marinated salmon recipe
This salmon recipe is a very old friend to me it was one of the original dishes I created for my first restaurant, Les Quat’Saisons. In those days, sushi was not as prevalent as it is today in Britain so I incurred a few derogatory comments from some of my guests. Today, the idea of raw fish is no longer such a shock and this recipe has earned its place as a firm favourite at Belmond Le Manoir, albeit in a slightly modernised form.
For curing the salmon
For the tartare
For the cucumber salad
Place the salmon fillet on a piece of cling film large enough to wrap it completely.
In a bowl, mix together the salt, sugar, lemon zest and dill and gently rub the mixture into both sides of the salmon.
Seal the cling film around the seasoned salmon fillet like a parcel and chill in the fridge for 12 hours. This process not only seasons the fish but also partly cures it, removing moisture, and gives it a wonderful texture and flavour.
Remove the salmon from the fridge and unwrap the cling film. Lift the salmon fillet and rinse it under cold running water pat dry with a paper towel.
Dice the salmon into 3-4 mm cubes and place in a bowl. This is important as it will lend a beautiful texture to the tartare.
In a separate bowl, mix together the shallots, mustard, soured cream, lemon juice and cayenne pepper. Add the diced salmon. No salt is needed as the salmon has already been lightly cured.
Cover the tartare mix with cling film and reserve in the fridge. This process is also important as it acts as a secondary marinade the salmon absorbs all the soured cream, giving it richness.
In a small bowl mix the grapeseed oil, vinegar, water and black pepper.
Mix the cucumber ribbons, mustard seeds and dill to the dressing and stir together well.
Taste and adjust the seasoning if required. Reserve.
Place an 11cm pastry cutter in the centre of each plate and divide the salmon tartare between them.
Level out the tartare by pressing down gently with the back of a teaspoon it should be 1cm deep. Carefully lift off the pastry cutter.
Arrange the cucumber ribbons, lemon dice and caviar on top of the salmon.
Place two small quenelles of crème fraîche on each serving, and dust lightly with a pinch of hot paprika.
Easy Salmon Tartare
This recipe for super easy salmon tartare was definitely inspired by my enduring love for all things sushi. Really really good wild-caught salmon mixed up gently with avocado, scallions, sesame seeds and a few other things to hold it together. A little bit spicy, a little bit creamy, a whole lot of delicious. And as easy as slicing up the salmon and avocado and the scallions and mixing them all up together – it’s almost not fair to call it an actual recipe. So whether you want to wow your friends with show-off appetizer, or serve it up on a regular old Tuesday night…let’s make it!
The last time I made this was just a week or so ago, because I had just finished eating my way through the state of Texas. Utterly amazing barbecue, a delectable lunch of shrimp and noodles with jalapeño pesto at the most adorable restaurant ever, and this.
Yes, I had a chopped brisket breakfast burrito at The Salt Lick at the Austin airport. Don’t judge me.
And because I can’t resist, I also got the chance to hang out with these two beautiful women.
Both immensely talented and a ton of fun. The one on the left makes me smile Every Single Day, and the one in the middle (in addition to selling more than 11 million records) is also the author of this adorable forthcoming book. So between the two of them, it was one delightful Texas evening. One that also included More Barbecue.
So when I got home, I was all about having pure protein and healthy fat and veggies and getting myself back on the straight and narrow…but only if it meant I still got delicious eats. Enter this easy salmon tartare, which includes all those good things. I served it up with some endive leaves for scooping it up, but you could also serve it with crackers or torn toast or even spooned over a bowl of sushi rice. One way or the other, you need to add it to your Must Make Soon list, well…soon!
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.
Fish Salmon Tartare
Salmon tartare is a decorative and refreshing appetizer. Good to impress guests and dates with minimal effort! Healthy, good looking, and tasty. With this post, you can get the Salmon Tartare recipe for a great and unforgettable appetizer.
Ph. 8664447 on pixabay
The Salmon Tartare recipe is right below for you. The Italian appetizer recipe is simple, delicious, super fancy, and chic. It’s something you should make as an appetizer if you’re planning to amaze your guests or loved ones. A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the center rare and soft. You can also make it by adding avocado on top of your Salmon Tartare. An extra ingredient that can create an even bigger difference, not just in style, but in the level of healthiness as well. So, are you ready to make your first delicious Salmon Tartare recipe?