French salmon tartare

Name: French salmon tartare
Prep time: 20 min
Total time: 20 min
Yield: 2 people
Ingredients: 12 oz fresh raw salmon; 1 tbs whole grain French mustard; 1 tbs olive oil; 1 tbs Worcestershire sauce; fresh parmesan; fresh basil

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4.9

66 reviews

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Prep Time
20 mins
Total Time
20 mins
Servings
2 people
Course
Appetizer
Cuisine
European, French, International

French salmon tartare

Soren Dominguez

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Easy recipe for a mouthwatering French salmon tartare appetizer, made with fresh raw salmon, olive oil, Worcestershire sauce, whole grain French Dijon mustard, parmesan, and basil.

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Ingredients

Servings

12 oz fresh raw salmon
1 tbs whole grain French mustard (ideally moutarde à l'ancienne)
1 tbs olive oil
1 tbs Worcestershire sauce (if you don't have this sauce, use soy sauce as a replacement)
fresh parmesan grated
fresh basil chopped

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Instructions

Cut the salmon into small squares.
In a small mixing bowl, add the diced salmon, the olive oil and the whole grain mustard. Mix well and let the olive oil coat the salmon, then add the Worcestershire sauce.
Mix in some of the grated parmesan and the chopped basil. Save some for garnishing.
Taste a small piece of the salmon tartare and based on your preference add more of the condiments if needed.
You can use a food ring mold (or a round cookie/pastry cutter) or a ramekin to help serve the salmon tartare in perfect round form. For the mold, place it on the plate where you will serve the tartare, then fill it with the tartare while gently pressing down to make sure there aren't any gaps. If using a ramekin fill it with the tartare, press lightly and reverse it unto the serving plate.
Serve the salmon tartare inmediately topped with extra parmesan and basil. You can also serve with crusty pieces of bread or crostini.

Notes

Since you are using raw fish it is important to do the chopping carefully, but as quickly as possible.
If needed you can cut the salmon ahead of time, mix if it with the olive oil and mustard grains. Let it rest refrigerated (covered tightly with plastic wrap) until ready to serve, then add in the Worcestershire sauce, parmesan, and basil.