Tartare de Saumon
Salmon Tartare Recipe
If you’re after a dish that’s fancy but is secretly so easy to whip up, look no further than Tartare de Saumon!
This easy Salmon Tartare recipe is light, fresh and packed with flavor. It combines silky raw and smoked salmon, creamy avocado, crisp cucumber, and a touch of tangy lime. All ready in just minutes and with zero cooking required, this Tartare de Saumon recipe delivers every time!
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This easy Salmon Tartare recipe is light, fresh and packed with flavor. It combines silky raw and smoked salmon, creamy avocado, crisp cucumber, and a touch of tangy lime. All ready in just minutes and with zero cooking required, this Tartare de Saumon recipe delivers every time!
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Why We Love It!
- French Classic: One bite of this Tartare de Saumon will transport you to a chic French bistro in a snap!
- Ready in Minutes: All it takes is some chopping and mixing - no cooking, no fuss...
- Fresh & Healthy: Loaded with good-for-you fats from the avocado and salmon, it’s as nutritious as it is delicious!
- Restaurant-Worthy: Seriously, it looks like something you’d order of a fancy restaurant menu, but you can easily nail it at home!
What Is Tartare de Saumon?
Tartare de Saumon is a delicious and fancy French-inspired dish you might have spotted on the menu of a bistro or a fancy restaurant. Salmon tartare is similar to steak tartare, but made with salmon instead of beef. Tartare de Saumon typically consists of finely chopped raw salmon, mixed with fresh herbs, a squeeze of lemon, and a drizzle of olive oil. We like to add smoked salmon, cucumber and avocado for a savory twist that complements the tender salmon perfectly. And we serve it with sour cream and trout roe for a creamy and luxurious touch.
The best part? Our Tartare de Saumon is incredibly easy to make at home. In under 20 minutes - no complicated techniques or special cooking skills required - you’ll be plating up something that looks like it came from a Michelin-starred kitchen!
Ingredients
Tartare de Saumon
left to right top to bottom - check 'Recipe' below for quantity info
- Avocado: Choose a ripe but not to soft avocado.
- Cucumber: Select a crisp one for a fresh bite.
- Spring onion: Adds a mild onion flavor.
- Mixed Greens or Fresh Herbs: A few leaves are enough.
- Raw Salmon Filet: It really needs to be SUPER fresh, almost sushi grade quality, pin boned and skinless.
- Olive Oil: A good quality olive oil adds an extra layer of richness.
- Smoked Salmon: It adds a smoky depth.
- Lime: Works fantastic with avocado and salmon.
- Trout Roe: Adds a refined, luxurious touch.
- Sour Cream: It gives a creamy and tangy contrast.
- Sea salt & Black pepper
How To Make Tartare de Saumon
Slice & Chop Raw Salmon
First of all, with a super sharp knife (trust us, this helps!) slice the fresh salmon filet in half through its thickness to create two large but thinner pieces of salmon. Then, slice each half into thin strips and finally chop those into small cubes.
Chop Smoked Salmon
Repeat this process with the smoked salmon and toss both into a large mixing bowl.
Chop Cucumber
Peal the cucumber and slice it lengthwise into thin slices. Avoid the wet, seedy core. Then cut the slices into thin strips, and finally dice them into small cubes. Add to the bowl with your salmon.
Dice
Cut the avocado lengthwise in half and remove the pit. Scoop out the avocado flesh with a spoon in one go. Slice and dice it into small cubes. Pop it into the bowl with the rest.
Chop Spring Onion
Finely chop the spring onion and add to the bowl.
Season
Squeeze the juice of one lime over everything. Add a pinch of salt and freshly ground black pepper, and gently toss the mixture together. Taste and adjust seasoning to your liking.
Plate!
To really wow, use a plating ring (also called a food ring). Spoon the tartare mixture into your ring, gently pressing down to hold the shape. If you don’t have a food ring, no worries, simply serve your tartare in small bowls. Top each serving with a small spoon of sour cream and a dollop of trout roe.
Garnish your Tartare de Saumon with the salad leaves and a drizzle of olive oil over the top. Fancy, right?
Serving Tips & Pairings
- Toasted Bread: Toasted crunchy bread is the perfect contrast to creamy salmon tartare.
- Light Salad: Serve your Tartare de Saumon alongside a green salad with a light vinaigrette. You don’t want anything to heavy - let the tartare shine!
- Totopos: For a more casual vibe, serve the salmon tartare in small bowls with some light crackers or Totopos. Or top Totopos individually with Tartare de Saumon for a very fancy appetizer!
- Wraps: Turn your Tartare de Saumon into fresh, easy wraps. Spoon it into tortillas, crisp lettuce leaves and some sour cream. It’s absolutely delicious!
- Drinks:
- Pair it with our citrusy Limonata.
- A glass of crisp Sauvignon Blanc or a zesty Chablis will complement the dish’s creamy and bright citrusy flavors.
Substitutions & Variations
- Lemon: If you can’t find lime? Use lemon, it works just fine.
- Lighter version: For a lighter version, swap sour cream for a creamy yogurt or skip it altogether.
- Mayo version: Switch sour cream for Mayonnaise Maison!
- Add Heat: Love a little spice? Add a dash of hot sauce or finely chopped chili peppers for some heat.
- Poached Egg: For a super chic twist, top your Tartare de Saumon with a poached egg. The runny yolk adds a rich, creamy element that complements the tartare beautifully.
- Herbs: Swap fresh greens for cilantro or dill for an herby boost.
- No Trout Roe? No problem, substitute with salmon roe, or if you prefer something less salty, try small capers instead, it works brilliantly.
- French Touch: Mix a tablespoon of Dijon mustard into the tartare for extra tang!
FAQs
The way to pronounce it in English is ‘tahr-tahr de soh-mongh’, with the stress on the second ‘tahr’ and ‘mongh’.
Absolutely, salmon is rich in omega- 3 fatty acids and full of protein.
While you can prep the ingredients ahead, it’s best to mix everything together right before serving to keep it fresh and flavorful.
It’s best enjoyed fresh, but you can store it in the fridge up to 24 hours in an airtight container. Just note that the texture and the color of the avocado will change. We really don’t recommend freezing it!
Recipe
Tartare de Saumon
Ingredients
- 1 piece avocado
- 1/2 piece cucumber
- 1 piece spring onion
- 1 handful mixed greens
- 300 g raw salmon filet - ultra fresh
- 2 tablespoons olive oil
- 200 g smoked salmon
- 1 piece lime
- 30 g trout roe
- 50 g sour cream
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- First of all, with a super sharp knife (trust us, this helps!) slice the fresh salmon filet in half through its thickness to create two large but thinner pieces of salmon. Then, slice each half into thin strips and finally chop those into small cubes.
- Repeat this process with the smoked salmon and toss both into a large mixing bowl.
- Peal the cucumber and slice it lengthwise into thin slices. Avoid the wet, seedy core. Then cut the slices into thin strips, and finally dice them into small cubes. Add to the bowl with your salmon.
- Cut the avocado lengthwise in half and remove the pit. Scoop out the avocado flesh with a spoon in one go. Slice and dice it into small cubes. Pop it into the bowl with the rest.
- Finely chop the spring onion and add to the bowl.
- Squeeze the juice of one lime over everything. Add a pinch of salt and freshly ground black pepper, and gently toss the mixture together. Taste and adjust seasoning to your liking.
- To really wow, use a plating ring (also called a food ring). Spoon the tartare mixture into your ring, gently pressing down to hold the shape. If you don’t have a food ring, no worries, simply serve your tartare in small bowls. Top each serving with a small spoon of sour cream and a dollop of trout roe.Garnish your Tartare de Saumon with the salad leaves and a drizzle of olive oil over the top. Fancy, right?
Notes
- Avocado: Choose a ripe but not to soft avocado.
- Cucumber: Select a crisp one for a fresh bite.
- Spring onion: Adds a mild onion flavor.
- Mixed Greens or Fresh Herbs: A few leaves are enough.
- Raw Salmon Filet: It really needs to be SUPER fresh, almost sushi grade quality, pin boned and skinless.
- Olive Oil: A good quality olive oil adds an extra layer of richness.
- Smoked Salmon: It adds a smoky depth.
- Lime: Works fantastic with avocado and salmon.
- Trout Roe: Adds a refined, luxurious touch.
- Sour Cream: It gives a creamy and tangy contrast.
- Sea salt
- Black pepper
Nutrition
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