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Salmon Tartare is a fresh and light starter, ideal to serve at the beginning of a seafood menu.
Salmon tartare is raw salmon, so you need to ensure that the salmon is very fresh and can be eaten raw, similar to the salmon used for Sushi.
It should have been kept at -20 C for at least 7 days, to ensure all parasites have been killed. Always check with your fishmonger.
As a matter of interest, I always cut my fish over a dedicated fish board as it is more hygienic.
I use an Index Chopping Board Set you can find on Amazon (affiliate link)
Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).
Here are more of my favourite kitchen tools
Salmon Tartare Starter
- 10 oz fresh salmon Treated for Sushi use
- 1/2 cucumber
- 1/4 red Onion
- 1/4 tsp original English mustard
- 1 lemon
- 2 tbsp olive oil extra virgin
- 2 Slices whole wheat bread for toasts
- Cut the salmon and a ¼ onion into small cubes with a sharp knife.
- Do the same with the cucumber, but first remove the core with the seeds as it will make the tartare too watery. Season with the dressing, and add salt and pepper to taste.
- Pour it into 6 small glasses, letting it rest for at least 30 minutes before serving.
- In the meantime, slightly toast the whole wheat bread and cut into thin strips.
- Place the strips on top of the tartare for decoration, just before serving.