📝 About This Recipe
This elegant Salmon Tartare celebrates the buttery richness of high-quality fatty fish, balanced by the bright acidity of lime and the piquant crunch of shallots and capers. Drawing inspiration from modern French bistro culture, this dish highlights the contrast between silky raw seafood and velvety avocado. It is a sophisticated, no-cook appetizer that relies on the absolute freshness of its ingredients to deliver a clean, luxurious palate experience.
🥗 Ingredients
The Fish
- 1 lb Sashimi-grade Salmon (skinless, pin bones removed, chilled)
The Aromatics
- 1 small Shallot (minced very finely)
- 1 tablespoon Nonpareil Capers (drained and roughly chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (finely chopped)
The Dressing
- 2 tablespoons Extra Virgin Olive Oil (high quality, fruity)
- 1 teaspoon Dijon Mustard (smooth style)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 1/2 teaspoon Fleur de Sel (or to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Avocado Crema & Garnish
- 1 piece Ripe Avocado (pitted and peeled)
- 1 tablespoon Crème Fraîche (or Greek yogurt)
- 1/2 cup Microgreens (for garnish)
- 2 pieces Radishes (sliced paper-thin into rounds)
👨🍳 Instructions
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1
Place the salmon in the freezer for 10-15 minutes before starting. This firms up the fat and proteins, making it much easier to achieve clean, precise cubes.
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2
While the fish chills, prepare the avocado crema. In a small food processor or using a fork, mash the avocado with the crème fraîche and a squeeze of lime until completely smooth. Season with a pinch of salt and set aside in a piping bag or covered bowl.
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3
Finely mince the shallot, capers, chives, and dill. Ensure the shallots are as fine as possible so they provide flavor without an aggressive raw bite.
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4
Remove the salmon from the freezer. Using a very sharp chef's knife, slice the salmon into 1/4-inch thick planks, then into strips, and finally into 1/4-inch uniform cubes.
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5
Place the cubed salmon into a chilled stainless steel or glass mixing bowl. Avoid plastic bowls as they can retain odors.
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6
In a separate small jar or bowl, whisk together the olive oil, Dijon mustard, lime juice, and lime zest until emulsified.
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7
Add the minced shallots, capers, and herbs to the salmon. Gently toss with a chilled spoon to distribute the aromatics.
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8
Pour the dressing over the salmon mixture. Fold very gently to coat the fish; do not overmix, or the salmon will lose its beautiful structural integrity and become mushy.
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9
Season with the Fleur de Sel and cracked black pepper. Taste one cube of salmon and adjust the acid or salt if necessary.
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10
Place a metal ring mold in the center of a chilled plate. Spoon the salmon mixture into the mold, pressing down very lightly with the back of a spoon to level the top.
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11
Carefully lift the mold upward to reveal a perfect cylinder of tartare.
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12
Pipe small dots of the avocado crema around or on top of the salmon. Garnish with microgreens, radish slices, and an extra sprinkle of chives for a professional finish.
💡 Chef's Tips
Always use 'sashimi-grade' or 'sushi-grade' fish to ensure it is safe for raw consumption. Keep everything cold—chill your mixing bowl and even your serving plates in the fridge for 30 minutes before assembly. Do not dress the salmon more than 10 minutes before serving, as the lime juice will 'cook' the fish like a ceviche and change the texture. Use a very sharp knife to avoid bruising the delicate fish flesh; a dull knife will tear the salmon rather than slicing it. If you don't have a ring mold, you can use a cleaned tuna tin with both ends removed or simply mound it elegantly with a spoon.
🍽️ Serving Suggestions
Serve with toasted points of sourdough bread or thin, crispy rye crackers for a textural contrast. Pair with a crisp, high-acidity white wine such as a Sancerre or a dry Riesling. A glass of chilled Brut Champagne is the ultimate luxury pairing for the fatty oils of the salmon. Serve alongside a simple side of dressed arugula or endive leaves for a light lunch. Provide a small dish of soy sauce and wasabi on the side if you prefer a more Japanese-inspired flavor profile.