French salmon tartare
User Reviews
4.9
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Prep Time
20 mins
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Total Time
20 mins
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Servings
2 people
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Course
Appetizer
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Cuisine
European, French, International
French salmon tartare
Description
French salmon tartare is a simple dish focused on fresh raw salmon cut into small squares. The salmon is coated in a mixture of whole grain mustard and olive oil to gently flavor and bind the fish. Worcestershire sauce adds a savory depth, complemented by grated Parmesan cheese and chopped fresh basil, which give the tartare a subtle tang and herbaceous note. This preparation preserves the delicate texture of the raw fish and emphasizes clean, fresh tastes.
To serve, the tartare is often shaped using a ring mold or ramekin for a neat presentation. Garnishing with extra Parmesan and basil enhances both appearance and flavor. This dish can be enjoyed immediately and works well as a starter alongside crusty breads or crostini to introduce contrasting crunch and soak up the flavors.
For best results, the salmon should be handled carefully and chopped quickly to maintain freshness and texture. The tartare can be partially prepared ahead by dicing the salmon and combining it with olive oil and mustard, refrigerated tightly covered, then finished with Worcestershire sauce, cheese, and basil just before serving.
Ingredients
- 12 oz salmon fresh raw
- 1 tbs whole grain mustard ideally moutarde à l'ancienne, French style
- 1 tbs olive oil
- 1 tbs Worcestershire sauce (if you don't have this sauce, use soy sauce as a replacement)
- Parmesan Cheese grated, fresh
- basil chopped, fresh
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
- Handle and chop fresh salmon quickly and cleanly to preserve texture and safety.
- The tartare can be partially prepared in advance by mixing salmon with olive oil and mustard, then refrigerated tightly covered until serving.
- Finish seasoning with Worcestershire sauce, Parmesan cheese, and fresh basil just before plating.
- Serve immediately with crusty bread or crostini to complement the soft texture of the tartare.
User Reviews
Overall Rating
4.9
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