How to Make the Best Salmon Tartare | Easy Salmon Appetizer Recipe by Lounging with Lenny
Recipe Information
Tartare of Salmon and Avocado
Cultural Context
Tartare of Salmon and Avocado reflects the Japanese appreciation for fresh, high-quality ingredients, often served as a starter in sushi restaurants. The dish combines the rich, buttery texture of salmon with creamy avocado, enhanced by zesty lime and umami-rich soy sauce. This preparation has gained popularity worldwide, often adapted with local ingredients while maintaining its essence of freshness and simplicity.
salmon
🥗Healthier: tuna
💰Cheaper: cod
Tuna provides a similar texture and flavor, while cod is more affordable.
avocado
🥗Healthier: mashed peas
💰Cheaper: sliced cucumber
Mashed peas can mimic creaminess, while cucumber adds crunch.
soy sauce
🥗Healthier: tamari
💰Cheaper: coconut aminos
Tamari is gluten-free, while coconut aminos is lower in sodium.
sesame oil
🥗Healthier: olive oil
💰Cheaper: canola oil
Olive oil is a healthier fat, while canola is more cost-effective.
Leave the salmon in the freezer for a couple of days before making the tartare, then defrost it in the fridge.
Take a skinless salmon fillet, remove the bloodline, and dice it small.
Transfer the diced salmon into a bowl and put it aside.
Dice a small shallot finely.
Chop 1.5 tablespoons of capers.
Zest half a lemon and chop it finely.
Take a quarter of a bunch of chives and slice it as thin as possible.
Add the diced shallot, capers, lemon zest, 1 teaspoon of whole grain mustard, 1 tablespoon of dijon mustard, chives, and juice from half a lemon to the salmon.
Season the mixture with salt and pepper.
Pour 1 tablespoon of olive oil into the mixture and mix everything together.
Cover the bowl with plastic wrap and put it in the refrigerator for 30 minutes.
Slice a french baguette and preheat your grill or pan to high heat.
Place the baguette slices on the grill or pan, add some olive oil, and season with salt and pepper.
Toast the baguette on both sides until golden brown in color.
Take some arugula salad, pour some olive oil and lemon juice over it, and season with salt and pepper.
Assemble the salmon tartare by placing a round mold in the center of the plate, adding the arugula salad to the bottom, and then adding the tartare on top, spreading it evenly.
Remove the mold and place crostinis on the side.
Cooking Techniques
Equipment Needed
Spice Level:
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