Tartare de Saumon (French-Style Salmon Tartare)
Why this recipe works
- Fast, no-cook preparation: Finely diced salmon and a simple dressing make this ready in minutes, with only a short chill before serving.
- Clean balance: Lemon juice, Dijon mustard and capers cut through the richness of the salmon without overwhelming its delicate flavour.
- Fresh texture: Evenly diced salmon stays tender and silky, while shallot, capers and chives add small bursts of sharpness and bite.
Get the most out of this recipe
Ingredient notes
- Choose the salmon carefully: Use very fresh, sashimi-grade salmon from a trusted supplier and keep it cold throughout preparation.
- Rinse the capers: A quick rinse removes excess brine, so the capers season the tartare without making it too salty.
- Add lemon gradually: Start with less lemon juice, then adjust after chilling so the salmon stays bright rather than sharp.
Texture tips
- Firm the salmon before cutting: Briefly chilling the salmon until slightly firmer makes it easier to cut into small, neat dice.
- Keep ingredients dry: Pat the salmon and capers dry before mixing to avoid a watery dressing.
- Mix gently: Fold the dressing through lightly so the salmon keeps its clean, diced texture.
Timing notes
- Serve well chilled: Chill briefly after mixing, then serve straight from the fridge for the freshest flavour and texture.
- Best eaten immediately: This tartare is not suited to long storage; assemble close to serving and eat within a few hours.
Serving ideas
- Serve with toast: Crisp toast gives contrast to the soft salmon and makes the tartare easy to eat as a starter.
- Add salad leaves: Bitter or crisp leaves work well alongside the rich salmon and sharp lemon dressing.
- Finish simply: A few extra chives just before serving add colour and a fresh onion note.
Equipment you'll need
Ingredients
Instructions
- Check the salmon carefully for any pin bones, then pat it dry. Cut the salmon into very small, even dice and place in a chilled mixing bowl.
- Finely dice the shallot. Rinse the capers briefly and pat dry, then roughly chop them.
- Add the shallot, capers, Dijon mustard, olive oil, fine sea salt, and black pepper to the salmon. Squeeze in lemon juice to taste, starting with about half the lemon, then mix gently until evenly coated.
- Finely slice the chives and fold them through. Cover and chill for 5 minutes to let the flavours meld, then taste and adjust with more lemon juice, salt, or pepper if needed.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Use very fresh, sashimi-grade salmon and keep it cold throughout; if you are serving anyone who is pregnant, elderly, immunocompromised, or very young, avoid raw fish.
- For a cleaner dice, chill the salmon in the freezer for 10 minutes before cutting so it firms up slightly.
- If you want a neater presentation, pack the tartare into a small bowl and turn it out onto plates just before serving.
Substitutions
- Replace Fresh chives with Fresh dill for a more herby finish.
- Replace Lemon with Lime for a sharper, more aromatic citrus note.
- Replace Dijon mustard with Whole-grain mustard for a coarser texture and milder heat.
Storage
- Best eaten straight away. If needed, keep covered in the fridge and eat within a few hours; do not leave at room temperature.
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Recipe overview
- Servings: 2 servings
- Total time: 15min (10min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Fish Mustard
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