📝 About This Recipe
This exquisite Tartare de Saumon is a masterclass in balance, marrying the buttery richness of sushi-grade Atlantic salmon with the bright, zesty notes of citrus and ginger. Originating from the modern French bistro tradition, this dish celebrates the purity of raw ingredients through precise knife work and a delicate vinaigrette. It is a light, elegant, and sophisticated appetizer that promises a refreshing explosion of flavor in every bite.
🥗 Ingredients
The Salmon
- 500 grams Fresh Sushi-Grade Salmon (skinless, pin bones removed, chilled)
- 50 grams Smoked Salmon (finely minced for a touch of salt and depth)
Aromatics & Crunch
- 1 large Shallot (very finely minced)
- 1 tablespoon Capers (drained and roughly chopped)
- 2 tablespoons Cornichons (finely diced)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (chopped)
The Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 1 teaspoon Dijon Mustard (smooth)
- 1/2 teaspoon Fresh Ginger (grated into a paste)
- 1/2 teaspoon Fleur de Sel (or to taste)
- 1/4 teaspoon White Pepper (freshly ground)
Base & Garnish
- 1 large Ripe Avocado (mashed with a squeeze of lime)
- 1/2 cup Micro-greens (for topping)
- 2 tablespoons Salmon Roe (Ikura) (optional, for luxury)
👨🍳 Instructions
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1
Place the salmon in the freezer for 15-20 minutes before starting; this firms up the proteins and makes it much easier to achieve clean, uniform cubes.
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2
While the fish chills, prepare your aromatics: finely mince the shallots, capers, cornichons, chives, and dill. Consistency in size is key for a professional mouthfeel.
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3
In a small glass bowl, whisk together the olive oil, lemon juice, lime zest, Dijon mustard, and grated ginger until emulsified.
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4
Remove the salmon from the freezer. Using a very sharp chef's knife, slice the salmon into 1/2 cm thick planks, then into strips, and finally into uniform 1/2 cm cubes.
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5
Finely mince the smoked salmon and add it to the fresh salmon cubes in a large chilled mixing bowl.
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6
Add the prepared shallots, capers, cornichons, and herbs to the salmon. Gently toss with a spoon to combine without mashing the fish.
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7
Pour the vinaigrette over the salmon mixture. Season with fleur de sel and white pepper.
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8
Fold the mixture gently until every cube of salmon is lightly glistening with the dressing. Do not overmix.
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9
In a separate small bowl, mash the avocado with a pinch of salt and a dash of lime juice until smooth.
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10
To plate, place a 3-inch ring mold in the center of a chilled plate. Spoon a layer of avocado mousse into the bottom and smooth it out.
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11
Top the avocado with the salmon tartare mixture, pressing down very lightly with the back of a spoon to ensure it holds its shape.
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12
Carefully lift the ring mold upward. Garnish the top with micro-greens, a few sprigs of dill, and a spoonful of salmon roe if using.
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13
Serve immediately while the fish is perfectly chilled.
💡 Chef's Tips
Always use 'sushi-grade' or 'sashimi-grade' salmon to ensure safety and the best texture. Keep your mixing bowl inside a larger bowl filled with ice while preparing to keep the fish at a safe, crisp temperature. Avoid adding the citrus dressing too early; the acid will 'cook' the fish like a ceviche if left to sit for more than 10 minutes. Use a very sharp knife to cut the fish rather than a food processor, as the latter will turn the delicate salmon into a paste. If you don't have a ring mold, you can use a cleaned-out tuna can with both ends removed.
🍽️ Serving Suggestions
Serve with thin, buttery toasted brioche points or artisanal sourdough crackers. Pair with a crisp, high-acidity white wine like a Sancerre, Chablis, or a dry Riesling. A side of lightly dressed arugula with a lemon vinaigrette adds a nice peppery contrast. For a Japanese twist, serve with a side of pickled ginger and toasted nori sheets. Enjoy as a sophisticated starter for a multi-course seafood dinner.