📋Easy Fresh Salmon Tartare Recipe with Cucumber

Salmon Tartare is a fresh and light starter, ideal for serving as a simple appetizer for a seafood dinner. It is prepared using raw fresh sushi-grade salmon, cucumber, and red onion marinated with lemon juice, extra virgin olive oil, and some mustard to give it a spicy bite. Fresh, light, and citrusy with a silky texture, it is so easy to make. Serve it in small cups with a baguette slice; it is the perfect starter for a standing buffet party.

Course Starters

Cuisine French

Diet Diabetic, Low Calorie, Low Fat, Low Lactose

Keyword Raw salmon starter, salmon starter, salmon tartare

Prep Time 10

Total Time 30

Servings people

Calories 140kcal

Author Laura Tobin

Equipment

Ingredients

10 oz fresh salmon cured at low temperature
½ cucumber
¼ red onion
¼ teaspoon original English mustard or general mustard
1 non treated lemon
2 tablespoon extra virgin olive oil extra virgin
1 teaspoon salt & pepper
2 Slices whole wheat bread for toasts

US Customary - Metric

Instructions

Cut the salmon into small cubes with a sharp knife.
10 oz fresh salmon
Chop a ¼ of a red onion very finely and add to the salmon
¼ red onion
Do the same with the cucumber, but first, remove the core with the seeds as it will make the tartare too watery.
½ cucumber
Season with mustard, lemon juice and extra virgin olive oil
¼ tsp original English mustard, 1 non treated lemon, 2 tbsp extra virgin olive oil
Add salt and pepper to taste and stir
1 tsp salt & pepper
Let it rest for at least 30 minutes in the fridge.
Pour it into 6 small glasses
Cut some slices of fresh baguette, one for each glass and place the slice of baguette on top of the tartare just before serving
Serve cold

Video

Notes

Since salmon tartare is made with raw salmon, you need to ensure that the salmon is very fresh and can be eaten raw
The salmon should have been stored at -4 F / -20 C for at least 7 days. This treatment kills all parasites and bacteria, making the fish safe to eat
As an alternative, if you cannot find a properly treated fish, you can use smoked salmon.
Cut the salmon into small cubes to make sure it is evenly seasoned with lemon juice.
SUBSTITUTION: I use English mustard as I like it extra spicy, but you can use regular mustard.
Besides salmon, you can also make this recipe with fresh tuna or shrimps.
It has to rest in the fridge for at least 30 minutes but you can also leave it for a couple of hours

Nutrition