Salmon Tartare Recipe

Prepare salmon

Keep the salmon well chilled. Using a very sharp knife, trim any remaining skin or sinew, then cut the salmon into small uniform dice (about 1/8–1/4 inch). Place diced salmon in a chilled bowl.

Combine aromatics and seasonings

Add the finely minced shallot, chopped capers, diced cornichons, and sliced chives to the bowl with the salmon. Sprinkle the sea salt and black pepper over the mixture.

Dress the tartare

In a small bowl or cup whisk together lemon juice, olive oil, and Dijon mustard until slightly emulsified. Pour the dressing over the salmon mixture and gently fold with a rubber spatula until combined — avoid overworking so the salmon remains tender. Taste and adjust seasoning, adding a touch more lemon or salt if needed. Chill for 5–10 minutes while you prepare crostini.

If using truffle oil, drizzle 1/2 tsp truffle oil over the mixed tartare and gently fold to distribute. Use sparingly — truffle flavor is potent. Reserve a small amount of chives to sprinkle on top when plating.

Toast baguette slices

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet in a single layer. Brush or lightly brush each slice with olive oil and sprinkle with a pinch of sea salt. Bake 8–10 minutes, turning once, until golden and crisp. Alternatively, grill slices on a hot skillet 1–2 minutes per side.

Cool

Remove crostini from oven and let cool on a rack so they stay crisp.

Prepare lettuce

Wash and gently dry the Little Gem leaves. Keep whole leaves for scooping or use halved leaves for smaller bites.

Assemble and serve

Use a ring mold or spoon to portion about 2–3 tablespoons (roughly 1/4 cup) of tartare per serving. Place tartare on a platter with crostini and Little Gem leaves arranged around it. Garnish with reserved chives and microgreens if using. Serve immediately with lemon wedges on the side for guests to squeeze. If plated individually, place tartare atop a crostini or in a Little Gem leaf and finish with a tiny drizzle of truffle oil (optional).