Salmon Tartare Recipe

Salmon: Fresh, skinless, boneless fillet, preferably sushi-grade for the best flavor and texture.

Capers: Small, pickled flower buds that add a tangy, briny flavor to the dish.

Red onion: Finely chopped to provide a mild, sweet sharpness that complements the salmon.

Dill: Fresh herb that adds a fragrant, slightly citrusy note.

Lemon juice: Freshly squeezed to add brightness and acidity, balancing the richness of the salmon.

Dijon mustard: Adds a subtle heat and depth of flavor to the tartare.

Olive oil: Extra virgin, used to bind the ingredients and add a smooth, fruity richness.

Salt and pepper: Essential seasonings to enhance and balance the flavors of the dish.

When dicing the salmon, make sure your knife is very sharp to ensure clean cuts and to avoid tearing the delicate flesh. This will help maintain the texture and presentation of the tartare. Additionally, keep the salmon chilled until just before you start preparing it to ensure it remains firm and easy to handle.

• salmon fillet - Substitute with tuna fillet: Tuna has a similar texture and flavor profile, making it a suitable alternative for raw preparations like tartare.

• chopped capers - Substitute with chopped green olives: Green olives provide a similar briny and tangy flavor that complements the dish well.

• finely chopped red onion - Substitute with finely chopped shallots: Shallots offer a milder, slightly sweeter flavor compared to red onions, which can be a pleasant variation.

• chopped fresh dill - Substitute with chopped fresh parsley: Parsley has a fresh, slightly peppery taste that can replace the herbaceous notes of dill.

• freshly squeezed lemon juice - Substitute with freshly squeezed lime juice: Lime juice provides a similar acidity and citrus flavor, adding brightness to the dish.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with a bit more texture, which can add an interesting element to the tartare.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fat content, making it a good alternative.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the necessary saltiness.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different, more earthy profile.

• Ensure the salmon is as fresh as possible before preparing the tartare. Freshness is key to both flavor and safety.
• If you need to store the salmon tartare for a short period, place it in an airtight container. Refrigerate immediately and consume within 24 hours to maintain optimal taste and texture.
• For longer storage, freezing is an option. However, note that freezing may slightly alter the texture of the salmon.
• To freeze, first portion the tartare into individual servings. This makes it easier to thaw only what you need.
• Wrap each portion tightly in plastic wrap to minimize exposure to air, which can cause freezer burn.
• Place the wrapped portions in a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date of freezing. Salmon tartare can be frozen for up to one month.
• When ready to use, thaw the tartare in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, give the tartare a gentle mix to redistribute the ingredients. Taste and adjust seasoning if necessary before serving.
• Always serve salmon tartare chilled, and discard any leftovers that have been left out at room temperature for more than two hours.

• First, ensure the salmon tartare is stored in an airtight container in the refrigerator. Freshness is key to maintaining its delicate flavors.
• When ready to reheat, avoid using a microwave as it can cook the salmon unevenly and ruin its texture.
• Instead, consider a gentle warming method. Place the salmon tartare in a heatproof bowl and set it over a pot of simmering water. This indirect heat will warm it gently without cooking it.
• Stir occasionally to ensure even warming. This should take about 5-10 minutes.
• Alternatively, you can let the salmon tartare sit at room temperature for about 15-20 minutes before serving. This method helps to bring it to a more palatable temperature without compromising its texture.
• Once warmed, give it a quick taste and adjust the seasoning if necessary. Sometimes a little extra lemon juice or a pinch of salt can revive the flavors.
• Serve immediately with fresh crackers or toasted bread to enjoy the best taste and texture.

• Cutting board: A sturdy surface to safely dice the salmon and chop other ingredients.

• Chef's knife: Essential for finely dicing the salmon and chopping the capers, red onion, and dill.

• Mixing bowl: Used to combine all the ingredients together.

• Measuring spoons: For accurately measuring the capers, red onion, dill, lemon juice, dijon mustard, and olive oil.

• Spoon: Useful for mixing the ingredients gently.

• Serving plate: To present the salmon tartare attractively.

• Crackers or toasted bread: To serve alongside the tartare for added texture and flavor.

Prepare ingredients in advance: Dice the salmon and chop the capers, red onion, and dill ahead of time. Store them in separate containers in the fridge.

Use a sharp knife: A sharp knife makes dicing the salmon quicker and more precise, saving you time and effort.

Pre-measure condiments: Measure out the lemon juice, dijon mustard, and olive oil before you start mixing. This ensures a smooth and quick assembly.

Serve with pre-made sides: Use store-bought crackers or toasted bread to save time on preparation.