Salmon Tartare. This video shows you how to prepare a delicious salmon tartare that can be eaten as is or added to sushi rolls. Salmon tartare is a delicious yet simple way to enjoy raw fish with simple herbs and lemon juice. Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh.

Place salmon in a medium bowl. Season tartare to taste with salt and pepper. See more ideas about Salmon tartare, Recipes, Food. You can have Salmon Tartare using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Salmon Tartare

1. You need 8 oz of boneless, skinless salmon fillet (sushi grade).
2. It's 1/4 cup of finely diced cucumber.
3. You need 1 Tbsp of lime juice.
4. You need 1.1 of /2 tsp minced chives.
5. You need 1.1 of /2 tsp minced cilantro.
6. It's 1.1 of /2 tsp vegetable or olive oil.
7. You need 1.1 of /2 tsp minced, seeded jalapeno.
8. Prepare 1.1 of /2 tsp minced shallot.
9. You need 3/4 tsp of minced ginger.
10. It's 1/2 tsp of sesame oil.
11. You need 1/4 tsp of lime zest.
12. It's of Salt and pepper.

Marinated Salmon Tartare I Dill Whipped Créme Fraîche I Frozen Mustard Pearls I Sieved Egg I Brioche Crouton I The Bocuse Restaurant I. Add the shallots and the remaining ingredients to the salmon. Download Salmon tartare stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. My Salmon tartare recipe is an easy, yet elegant way to serve raw fish.

Salmon Tartare instructions

1. Place salmon on a plate and freeze for 20 minutes until firm.
2. Cut salmon into 1/8 cubes and place into a bowl.
3. Combine remaining ingredients and season with salt and pepper.
4. Serve with chips.

Make sure to use the Whenever I think about salmon tartare, it instantly brings my dad to my mind, because he had makes. Looking for an easy salmon tartare recipe? Try our chopped salmon with lemon and capers for an impressive starter, served with thin slices of melba toast. Salmon tartare is a dish that brings back memories of being in Geneva for me. Despite the fact that the name sounds fancy, it's actually really easy to prepare and makes a fantastic light appetizer.