📋Salmon Tartare Starter
Salmon Tartare is a fresh and light starter, ideal to serve at the beginning of a seafood dinner. Fresh, light and citrusy, it is so easy to make. Serve it in small cups with a slice of baguette, it is also perfect for a standing buffet party.
Servings 6 people
Cut the salmon into small cubes with a sharp knife.
Chop a 1/4 of a red onion very finely and add to the salmon
Do the same with the cucumber, but first, remove the core with the seeds as it will make the tartare too watery.
Season with mustard, lemon juice and extra virgin olive oil
Add salt and pepper to taste and stir
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
Place the slice of baguette on top of the tartare just before serving.
- 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
Calories: 140kcal | Carbohydrates: 6g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 67mg | Potassium: 306mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 10.6mg | Calcium: 23mg | Iron: 0.8mg