Salmon Tartar Recipe

Salmon Tartar

1. 1

   Prepare salmon

   Place the sushi-grade salmon on a cutting board and pat dry with paper towels. Remove any remaining skin or pin bones. Trim away any discolored bits. Using a sharp chef's knife, cut the salmon into 1/4-inch (6 mm) dice for a classic tartar texture. Transfer the diced salmon into a chilled mixing bowl and keep refrigerated while you prepare the other components.

2. 2

   Mince aromatics and mix add-ins

   Peel and finely mince the shallot (or grate it to release more flavor). Finely chop the rinsed capers and cornichons. Snip the chives and, if using, chop the dill. If you are including avocado, dice it into small cubes and toss gently with a squeeze of lemon to prevent browning; keep refrigerated until assembly.

3. 3

   Make dressing

   In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, soy sauce, and toasted sesame oil (if using). Season with sea salt and freshly ground black pepper. Taste and adjust — add a little more lemon for brightness, a touch more soy for umami, or more olive oil if the dressing feels too sharp.

4. 4

   Combine tartar

   Remove the salmon from the refrigerator. Add the minced shallot, chopped capers, diced cornichons, chopped chives, and optional dill to the salmon. Pour the dressing over the salmon and gently fold with a rubber spatula or spoon until evenly coated. If using avocado, fold it in last very gently to avoid mashing. Taste and adjust seasoning with salt, pepper, or lemon as needed. Chill in the refrigerator for 5–10 minutes to let flavors meld, but do not leave longer than 30 minutes to preserve texture.

5. 5

   Plate and serve

   Using a ring mold (about 2.5–3 inches) or spoon, portion the tartar onto chilled plates or onto the center of toasts/crackers. Garnish with a few microgreens, additional snipped chives, and a small drizzle of olive oil or a few drops of sesame oil for aroma. Serve immediately with toasted baguette slices or crackers alongside lemon wedges.

6. 6

   Storage note: Leftover salmon tartar should be kept chilled in an airtight container and consumed within 24 hours. Do not freeze.