Tartare de Saumon is a refined and refreshing French dish showcasing fresh salmon’s delicate flavors. This exquisite appetizer is prepared by finely chopping raw salmon and seasoning it with herbs, citrus, and spices, offering a harmonious blend of zesty and savory notes. Salmon Tartare celebrates simplicity and gourmet taste, often served with a light dressing and garnishes like avocado or cucumber.
AuthorJulia ForesekCategoryAppetizers & Starters, FrenchDifficultyBeginnerPrepare the Salmon:
Place the salmon in the freezer for about 20 minutes to firm up, which will make it easier to dice.
Cut the salmon into small, even dice, about 1/4-inch pieces. Place the diced salmon in a medium bowl.
Mix the Ingredients:
Add capers, shallots, dill, chives, Dijon mustard, olive oil, and lemon juice to the salmon. Gently mix until well combined. Season with salt and pepper to taste.
Chill:
Cover and refrigerate the tartare for at least 30 minutes to allow the flavors to meld.
Serve:
Serve chilled, garnished with lemon wedges. Salmon tartare can be served on toast points, crackers, or cucumber slices.
Ingredients
Directions
Prepare the Salmon:
Place the salmon in the freezer for about 20 minutes to firm up, which will make it easier to dice.
Cut the salmon into small, even dice, about 1/4-inch pieces. Place the diced salmon in a medium bowl.
Mix the Ingredients:
Add capers, shallots, dill, chives, Dijon mustard, olive oil, and lemon juice to the salmon. Gently mix until well combined. Season with salt and pepper to taste.
Chill:
Cover and refrigerate the tartare for at least 30 minutes to allow the flavors to meld.
Serve:
Serve chilled, garnished with lemon wedges. Salmon tartare can be served on toast points, crackers, or cucumber slices.
Notes
Perfect Wine Pairing:
- Sancerre (Sauvignon Blanc): A crisp Sancerre from the Loire Valley in France, with its high acidity and citrus notes, complements the fatty richness of the salmon while echoing the tartness of the lemon in the tartare.
- Alternative: If you prefer a different wine, a dry Riesling or Champagne can also pair beautifully, offering a balance between the dish’s richness and the wine’s acidity.
When enjoying Salmon Tartare, ensure the wine is well-chilled, and the dish is served cold to fully appreciate the harmony of flavors.
