Salmon Tartare
This salmon tartare is the perfect appetizer or weeknight snack. Loaded with protein, this easy to make recipe is guaranteed to be a hit.
Salmon Tips
It’s best to use wild caught or farm raised, sushi-grade salmon that has been previously frozen at -20 degrees Celsius for at least 7 days. Do not thaw longer than 24 hours before enjoying. It’s best to dice the fish when it is still slightly frozen as it is easier to cut. This greatly reduces the risk of food borne illness or infection.
Ways to Enjoy Salmon Tartare
Enjoy this salmon tartare over toast points with a dollop of lemon crème fraiche and microgreens. Or, add this salmon tartare to your favorite sushi roll. Another way to enjoy it, is over toast with a soft boiled poached egg and micro greens.
How to Make Salmon Tartare
Thaw frozen sushi grade salmon overnight in the refrigerator.
Remove the sushi grade salmon from the refrigerator.
Remove any pin bones and skin.
Carefully slice the salmon into thin strips. It’s easier to cut if the salmon is still slightly frozen.
Then dice it into small pieces.
Add the diced salmon to a bowl.
Add the olive oil, salt, cracked black pepper, lime juice, Dijon mustard, minced shallots, minced chives, and lime juice. Gently fold everything together.
Serve over crispy toast points and top with crème fraiche, and fresh pea shoots.
Storage
Best enjoyed immediately. Store any leftovers in a covered container in the refrigerator for up to one full day. Looking for more recipes?
Salmon Tartare
Ingredients
- 1 lb. sushi grade salmon, finely diced
- 1 tablespoon olive oil
- 1 tablespoon lime juice, fresh squeezed
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 teaspoons Dijon mustard
- 3 tablespoons shallots, minced
- 3 tablespoons chives, minced
Toast / Toppings
- 1 dollop creme fraiche
- 8-10 toast points
- pea shoots
Equipment
- 1 mixing bowl
Instructions
- Thaw frozen sushi grade salmon overnight in the refrigerator.
- Remove the sushi grade salmon from the refrigerator.
- Remove any pin bones and skin.
- Carefully slice the salmon into thin strips. It’s easier to cut if the salmon is still slightly frozen.
- Then dice it into small pieces.
- Add the diced salmon to a bowl.
- Add the olive oil, salt, cracked black pepper, lime juice, Dijon mustard, minced shallots, minced chives, and lime juice. Gently fold everything together.
- Serve over crispy toast points and top with crème fraiche, and fresh pea shoots.
2 Comments on “Salmon Tartare”
I will now be on the hunt for just the right salmon to make this!!
Why did I not know this was so easy and delicious? I had a piece of salmon in my freezer that I had gotten at Whole Foods. The only thing I had to pick up were the chives and pea shoots. My boyfriend didn’t believe I made it lol We will be making this again, for sure!