Salmon & Wild Striped Bass Tartar Recipe

Prepare fish

Keep fish well chilled. Using a very sharp knife, remove any skin and pin bones from the salmon and striped bass. Pat dry with paper towels. Cut both fish into 1/8–1/4-inch dice then transfer to a chilled mixing bowl.

Combine aromatics

Add the finely minced shallot, chopped capers, sliced chives, and chopped dill to the diced fish in the bowl. Add lemon zest and lemon juice.

Make dressing and season

In a small bowl, whisk together the extra-virgin olive oil and Dijon mustard until combined. Drizzle the dressing over the fish-aromatic mixture. Season with kosher salt and freshly ground black pepper. Gently fold the ingredients with a spoon or spatula until evenly mixed, taking care not to overwork and mash the fish.

Chill and taste

Cover the bowl with plastic wrap and refrigerate for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt, lemon juice, or pepper if needed.

Prepare cones just before serving so they remain crisp. If cones are at room temperature, chill briefly in the refrigerator for 5 minutes to make assembly easier.

Spoon tartar into cones: using a small spoon or melon baller, portion approximately 1 tablespoon (about 15 g) of the tartar mixture into each petite cone. Fill each cone until slightly rounded but not overflowing.

Top with caviar: place about 1/4 teaspoon of salmon caviar on top of each filled cone. The bright pearls should crown the tartar without overwhelming the bite.

Garnish and serve: if using microgreens, tuck one or two tiny leaves beside the caviar for color and texture. Arrange cones upright on a serving platter. Serve immediately with lemon wedges on the side for guests to squeeze lightly over if desired.

Timing note: assemble no more than 10–15 minutes before service to keep cones crisp and the fish chilled. Leftover tartar can be kept covered in the refrigerator for up to 24 hours, but do not store prefilled cones.