8 oz (227g) fresh, high-quality salmon fillet, skinless and boneless
1 tablespoon capers, rinsed and chopped
2 tablespoons shallots, finely chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
Lemon wedges for garnish
1
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.
2
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.
3
Chill:
Cover and refrigerate the tartare for at least 30 minutes to allow the flavors to meld.
4
Serve:
Serve chilled, garnished with lemon wedges. Salmon tartare can be served on toast points, crackers, or cucumber slices.
Ingredients
8 oz (227g) fresh, high-quality salmon fillet, skinless and boneless
1 tablespoon capers, rinsed and chopped
2 tablespoons shallots, finely chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
Lemon wedges for garnish