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Easy Salmon Tartare Recipe
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Easy Salmon Tartare Recipe

You’ll hardly find a more elegant appetizer than Salmon Tartare. Despite its fancy name, this dish is deceptively easy to prepare with just a few simple ingredients. Using sashimi-grade salmon and classic seasonings, you’ll have a sophisticated platter that’s sure to impress.

Prep Time
20 mins
Total Time
20 mins
Servings: 2
Course: Appetizer, Lunch, Dinner
Cuisine: French

Ingredients

  • 12 oz salmon sushi-grade
  • 2 teaspoons sesame seeds plus more for garnish, toasted
  • 3 green onions finely chopped
  • 1 tablespoon capers chopped
  • 2 tablespoons onion chopped
  • 1 lemon (you’ll need about ¼ teaspoon lemon zest, and 2 teaspoons lemon juice)
  • 1 teaspoon soy sauce
  • 1 avocado ripe
  • salt to taste
  • black pepper to taste
  • dill optional, chopped
  • jalapeño minced, optional

Instructions

    Cup of Yum
  1. Cut the salmon into 1/3-inch cubes.
  2. In a medium mixing bowl, add salmon, toasted sesame seeds, green onions, capers, ¼ teaspoon of lemon zest, and soy sauce. Mix well. Taste a piece and add more seasonings if needed.
  3. Cut the avocado in half and remove the pit. Cut into 1/3-inch cubes.
  4. Add cubed avocado, salt, pepper, 2 teaspoons of lemon juice, optional jalapeno, and dill to a mixing bowl. Mix until combined.
  5. Taste test and add more salt if needed.
  6. Place a food ring mold (you can make one at home with a plastic bottle) on a plate.
  7. Add the avocado mixture at the bottom. Then add the salmon mixture on top. Gently pressing down to make sure there are no gaps. (You can also use a ramekin to shape your tartare. You’ll need to fill it with the salmon mixture and avocado mix. Then reverse it into the serving plate.)
  8. Lift and remove the mold gently. Garnish with more sesame seeds and cilantro. Serve the salmon tartare immediately.

Notes

  • Make sure to buy high-quality sushi-grade salmon for this recipe. You’ll need to cut it into about 1/3-inch cubes.
  • It’s best to prepare all the ingredients ahead of time and store them in the refrigerator before making your tartare.
  • DON’T mix your salmon with the other ingredients until just before serving.
  • You’ll need to use a food ring mold to make your tartare into a cake shape. Remember to press everything gently so that there are no gaps in your tartare.