Name: Tartare de Saumon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
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

AuthorJulia ForesekCategoryAppetizers & Starters, FrenchDifficultyBeginner

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

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

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.

Ingredients