Salmon Tartare Recipe

Salmon: Fresh and finely diced, this is the star of the dish and provides a rich, buttery flavor.

Dijon mustard: Adds a tangy and slightly spicy note to the tartare.

Capers: These small, pickled flower buds add a burst of briny flavor.

Shallots: Finely chopped, they offer a mild onion-like taste that complements the salmon.

Chives: These add a subtle onion flavor and a pop of color.

Lemon juice: Freshly squeezed, it provides acidity and brightness to the dish.

Olive oil: Drizzled over the mixture, it adds richness and helps to bind the ingredients together.

Salt: Enhances the overall flavor of the tartare.

Black pepper: Freshly ground, it adds a touch of heat and depth.

When preparing salmon tartare, ensure that the salmon is extremely fresh and of high quality, preferably sushi-grade. To achieve a uniform texture, dice the salmon into small, even pieces. This allows the flavors of the dijon mustard, capers, shallots, and chives to meld seamlessly. Additionally, chilling the salmon in the freezer for about 15 minutes before dicing can make it easier to cut cleanly.

• finely diced fresh salmon - Substitute with finely diced fresh tuna: Tuna has a similar texture and flavor profile, making it an excellent alternative for a raw fish dish like tartare.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor and texture, adding a bit of crunch to the tartare.

• chopped capers - Substitute with finely chopped green olives: Green olives offer a briny, salty flavor similar to capers, enhancing the overall taste of the dish.

• finely chopped shallots - Substitute with finely chopped red onions: Red onions have a similar sharpness and sweetness, making them a good replacement for shallots.

• finely chopped chives - Substitute with finely chopped green onions: Green onions provide a similar mild onion flavor and a bit of color to the tartare.

• freshly squeezed lemon juice - Substitute with freshly squeezed lime juice: Lime juice offers a similar acidity and citrus flavor, which helps to brighten the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fats, making it a suitable alternative to olive oil.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor, which can enhance the overall taste of the tartare.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness without altering the color of the dish.

• Ensure the salmon is as fresh as possible before storing. Freshness is key to maintaining the quality and safety of your salmon tartare.
• Store the prepared salmon tartare in an airtight container to prevent any exposure to air, which can cause oxidation and spoilage.
• Place the container in the coldest part of your refrigerator, ideally at a temperature below 4°C (39°F). This helps to keep the salmon fresh and safe to eat.
• Consume the stored salmon tartare within 24 hours. Due to the raw nature of the dish, it is best enjoyed fresh and should not be kept for extended periods.
• If you must freeze the salmon tartare, do so immediately after preparation. Place it in a freezer-safe, airtight container or vacuum-sealed bag to prevent freezer burn.
• Label the container with the date of freezing to keep track of its freshness. Frozen salmon tartare should be consumed within one month for optimal taste and texture.
• When ready to eat, thaw the salmon tartare in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Before serving, check the salmon for any off smells or changes in texture. If anything seems amiss, it is safer to discard the dish.
• Always serve the salmon tartare chilled. If it has been out of the refrigerator for more than two hours, it is best to discard it to avoid any risk of foodborne illness.

• Place the salmon tartare in an airtight container and refrigerate if you plan to reheat it later. Freshness is key.
• When ready to reheat, remove the tartare from the fridge and let it sit at room temperature for about 10-15 minutes. This helps to bring the salmon closer to room temperature, ensuring even reheating.
• Preheat your oven to a low temperature, around 275°F (135°C). Place the salmon tartare on a baking sheet lined with parchment paper.
• Lightly cover the tartare with aluminum foil to prevent it from drying out. Place it in the oven and warm for about 10-15 minutes. Keep a close eye on it to avoid overcooking.
• Alternatively, you can use a double boiler method. Fill a pot with water and bring it to a gentle simmer. Place a heatproof bowl over the pot, ensuring it doesn't touch the water. Add the salmon tartare to the bowl and gently stir until it reaches the desired temperature.
• For a quicker method, use a microwave. Place the salmon tartare in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for 30-second intervals, stirring gently in between, until warmed through.
• Once reheated, give the tartare a quick taste and adjust the seasoning if necessary. A splash of lemon juice or a drizzle of olive oil can help revive the flavors.
• Serve immediately with fresh crackers or toasted bread. Enjoy the delightful blend of textures and flavors once again!

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Chef's knife: A sharp knife essential for finely dicing the fresh salmon, shallots, and chives.

• Cutting board: A sturdy surface to safely chop and dice the ingredients.

• Measuring spoons: Tools to accurately measure the dijon mustard, capers, and lemon juice.

• Lemon squeezer: A tool to extract fresh lemon juice efficiently.

• Spatula: Used to gently fold the olive oil into the mixture without breaking the delicate salmon pieces.

• Salt grinder: For freshly ground salt to season the tartare.

• Pepper mill: For freshly ground black pepper to add flavor.

• Serving plate: A plate to elegantly present the salmon tartare.

• Crackers or toasted bread: Accompaniments to serve with the tartare.

Prepare ingredients in advance: Dice the salmon, chop the shallots, capers, and chives ahead of time to streamline the process.

Use a sharp knife: A sharp knife will make dicing the salmon quicker and more precise.

Pre-measure condiments: Measure out the dijon mustard, lemon juice, and olive oil before starting to save time during assembly.

Chill the salmon: Keep the salmon chilled until just before preparation to ensure it remains fresh and easy to handle.

Serve with pre-made sides: Use store-bought crackers or toasted bread to save time on accompaniments.