120min 4 ppl
Salmon Tartare
29 minutes
4 people
Easy≤30 min & ≤6 steps
29 min · 6 steps
Easy: ≤30 min and ≤6 steps
310 kcalper person
Protein 34g
Carbs 8g
Fats 16g
About this dish
Hand-diced salmon dressed in a bright shallot-caper vinaigrette with yuzu and crème fraîche produces a tartare with clean, defined texture — the result of keeping the knife work deliberate and the acid balanced so the fish stays vibrant rather than cooking in the dressing. This is a raw fish dish: the salmon must have been frozen at −20°C for at least 24 hours (or bought already frozen) to kill parasites — 'sushi-grade' on its own is a marketing term, not a safety guarantee — and it is not recommended for pregnant women or anyone with a compromised immune system.
Allergy Info
Dairy, Gluten, Soya, Sulphites, Sesame, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotsvery finely brunoise2 medium
- Fresh chivesfinely sliced1 tbsp
- Fresh Dillfinely chopped1 tbsp
- Lemon, cut into wedgesto serve1 piece
Fish & Seafood
- Sushi-grade salmon filletskin removed, pin-boned, and previously frozen at −20°C for at least 24 hours to kill parasites — confirm this with your fishmonger600 g
Dairy & Eggs
- Crème fraîche2 tbsp
Tins & Jars
- Capersdrained and finely chopped2 tbsp
Dried Goods
- Rye bread or blinisto serve4 slices
Spices & Seasonings
- Flaky sea salt0.5 tsp
- White pepperfreshly ground0.25 tsp
Oils & Condiments
- Dijon mustard1 tbsp
- Yuzu juice (or fresh lemon juice)2 tbsp
- Extra-virgin olive oil1 tbsp
- Sesame Oil1 tsp
- Soy sauce2 tsp
- Tabasco or other hot sauceto taste0.5 tsp
Utensils
- Chilled chopping board
- Sharp filleting or chef's knife
- 7 cm ring mould
Method
1
This is a raw fish dish and is not recommended for pregnant women or anyone with a compromised immune system. Salmon safe to eat raw must have been frozen solid at −20°C for at least 24 hours (a home freezer set to −18°C is not cold enough — confirm with your fishmonger that it was commercially blast-frozen, or use salmon already sold as previously frozen). 'Sushi-grade' is a marketing term with no legal definition, not a guarantee of safety on its own. Chill your board and mixing bowl in the refrigerator for at least 10 minutes before starting.
Approx. 5 minutes
2
Place the salmon on the chilled board. Slice into 5 mm planks, then cut each plank into 5 mm strips, then turn and dice into uniform 5 mm cubes. Transfer to the chilled bowl set over ice and refrigerate while you prepare the dressing.
Approx. 10 minutes
3
In a separate bowl, whisk together the Dijon mustard, yuzu juice, olive oil, sesame oil, and soy sauce until emulsified. Stir in the shallots, capers, crème fraîche, Tabasco, salt, and white pepper.
Approx. 5 minutes
4
Cover the dressing and refrigerate for 15 minutes to allow the shallots to mellow slightly.
Approx. 1 minute
5
Remove the salmon and dressing from the refrigerator. Add the chives and dill to the dressing, then pour over the salmon and fold gently with a spatula — do not stir vigorously — until just combined. Taste and adjust seasoning.
Approx. 5 minutes
6
Press the tartare into a 7 cm ring mould set on each chilled plate, then carefully lift the mould away. Serve immediately with the rye bread or blinis and a lemon wedge alongside; salmon tartare does not keep and should not be made ahead.
Approx. 3 minutes
