Tartare Recipe

Prepare fish

Keep the bigeye tuna chilled until ready to use. Using a very sharp knife, trim away any sinew and skin, then dice the tuna into 1/4-inch (6 mm) cubes. Place diced tuna in a chilled bowl and keep cold.

Mix flavoring

In a small bowl combine the minced shallot, chopped capers, soy sauce, sesame oil, lime juice, cold-pressed olive oil, chives, cilantro, sea salt and freshly ground black pepper. Whisk briefly until combined.

Dress tuna

Pour the dressing over the diced tuna and fold gently with a rubber spatula until evenly coated. Taste and adjust seasoning — add a few more drops of lime or 1/4 tsp more soy if needed. Chill for 5–10 minutes to let flavors meld, but do not sit for more than 30 minutes to preserve texture and freshness.

Plate and finish

Using a ring mold (2.5–3 inch) or by hand, form portions of tuna tartare onto chilled plates. Sprinkle toasted sesame seeds on top, finish with a tiny drizzle (about 1 tsp per portion) of extra virgin olive oil, a pinch of sea salt flakes and a few microgreens or baby arugula. Serve immediately with crispy wonton chips or toasted baguette slices.

Prepare salmon

If using smoked Hiddenfjord salmon, pat lightly with paper towel to remove excess moisture then stack and slice into thin strips, then run the knife through the strips into small 1/4-inch dice. If using fresh sashimi-grade salmon, trim and dice into 1/4-inch cubes. Keep cold.

Combine mix-ins

In a bowl combine the finely diced red onion, diced cucumber, chopped dill, lemon zest, lemon juice, creme fraiche (or yogurt), Dijon mustard, olive oil and chopped capers. Whisk until emulsified and creamy. Season with sea salt and freshly ground black pepper.

Dress salmon

Add the diced smoked or fresh salmon to the bowl and fold gently to coat with the dressing. Taste and adjust acidity with a bit more lemon if desired. Chill 5 minutes — this allows the flavors to marry but keeps texture intact.

Plate and garnish

Mold the salmon tartare onto chilled plates using a ring or spoon into quenelle shapes. Garnish with lemon slices or twists, an additional small dill frond if desired, and a light sprinkle of sea salt flakes. Serve alongside the tuna tartare or separately with toasted bread.

When plating both tartares together, leave a little space between portions. Drizzle the shared finishing extra virgin olive oil sparingly over each portion and finish with a pinch of sea salt flakes. Scatter micro herbs or edible flowers for color. Serve immediately with the crispy wonton chips or toasted baguette slices on the side.

Storage and safety note: Keep raw fish refrigerated at all times and consume within 24 hours. If using smoked salmon, consume within 48 hours of opening. Discard if fish smells off or has slimy texture.