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Ingredients

12 oz fresh salmon fillet, skin removed
2 tbsp finely chopped red onion
2 tbsp capers, drained and chopped
2 tbsp chopped fresh dill
1 tbsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
Salt and pepper to taste
Toasted baguette slices or crackers, for serving

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Salmon Tartare

Created by: Howcan Team

Ingredients

12 oz fresh salmon fillet, skin removed
2 tbsp finely chopped red onion
2 tbsp capers, drained and chopped
2 tbsp chopped fresh dill
1 tbsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
Salt and pepper to taste
Toasted baguette slices or crackers, for serving

Instructions

Dice the salmon into small, uniform pieces and place in a mixing bowl.
Add the chopped red onion, capers, and fresh dill to the bowl with the salmon.
In a small bowl, whisk together the Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste.
Pour the dressing over the salmon mixture and gently toss to combine, ensuring the salmon is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
To serve, use a ring mold to shape the salmon tartare on individual plates, or simply spoon it onto a platter.
Garnish with additional dill and serve with toasted baguette slices or crackers.

Appetizer

Salmon Tartare is a popular dish that originated in France, known for its fresh and vibrant flavors. The dish gained popularity in the 1980s as part of the growing trend of raw fish preparations. Renowned chefs like Alain Ducasse and Daniel Boulud helped popularize Salmon Tartare in their upscale restaurants, showcasing the delicate balance of flavors and textures. Today, the best versions of this dish can be found in top seafood restaurants in Paris, New York, and Tokyo. The key to a perfect Salmon Tartare lies in using the freshest, high-quality salmon, finely diced and mixed with ingredients like shallots, capers, and a zesty dressing. Some chefs also add a touch of heat with a hint of chili or serve it with a dollop of caviar for added luxury.

15 min

220 calories

Instructions

Dice the salmon into small, uniform pieces and place in a mixing bowl.
Add the chopped red onion, capers, and fresh dill to the bowl with the salmon.
In a small bowl, whisk together the Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste.
Pour the dressing over the salmon mixture and gently toss to combine, ensuring the salmon is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
To serve, use a ring mold to shape the salmon tartare on individual plates, or simply spoon it onto a platter.
Garnish with additional dill and serve with toasted baguette slices or crackers.

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Modify

Salmon Tartare

Created by: Howcan Team

Ingredients

12 oz fresh salmon fillet, skin removed
2 tbsp finely chopped red onion
2 tbsp capers, drained and chopped
2 tbsp chopped fresh dill
1 tbsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
Salt and pepper to taste
Toasted baguette slices or crackers, for serving

Instructions

Dice the salmon into small, uniform pieces and place in a mixing bowl.
Add the chopped red onion, capers, and fresh dill to the bowl with the salmon.
In a small bowl, whisk together the Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste.
Pour the dressing over the salmon mixture and gently toss to combine, ensuring the salmon is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
To serve, use a ring mold to shape the salmon tartare on individual plates, or simply spoon it onto a platter.
Garnish with additional dill and serve with toasted baguette slices or crackers.

Appetizer

15 min

220 calories

Instructions

Dice the salmon into small, uniform pieces and place in a mixing bowl.
Add the chopped red onion, capers, and fresh dill to the bowl with the salmon.
In a small bowl, whisk together the Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste.
Pour the dressing over the salmon mixture and gently toss to combine, ensuring the salmon is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
To serve, use a ring mold to shape the salmon tartare on individual plates, or simply spoon it onto a platter.
Garnish with additional dill and serve with toasted baguette slices or crackers.

Tuna Tartare

A dish made with raw, finely chopped tuna mixed with various seasonings and served as an appetizer or light meal.

Beef Carpaccio

Thinly sliced raw beef served with a drizzle of olive oil, lemon juice, and topped with capers and Parmesan cheese.

Yellowtail Sashimi

Fresh slices of raw yellowtail fish served with soy sauce, wasabi, and pickled ginger, often served as a traditional Japanese appetizer.

Pan-Seared Salmon with Dill and Lemon-Butter Sauce topped with Balsamic Glaze

Salmon Fillet with Lemon Butter Sauce

A delicious and easy-to-make salmon fillet with a tangy lemon butter sauce.

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