Salmon Tartar Recipe

Prepare Salmon

Trim any remaining skin or sinew from the salmon and pat dry with paper towels. With a sharp knife, finely dice the salmon into approximately 1/4-inch cubes. Place diced salmon in a chilled bowl and keep refrigerated while preparing other components.

Make Tartar Seasoning

In a small bowl combine minced shallot, chopped capers, Dijon mustard, olive oil, lemon juice, soy sauce, toasted sesame oil, chopped chives and dill. Whisk until emulsified.

Fold the seasoning into the diced salmon gently until evenly coated. Season with sea salt and freshly ground black pepper. Taste and adjust lemon, salt, or soy for balance. Cover and refrigerate for 10–15 minutes to let flavors marry (do not exceed 30 minutes to preserve texture).

In a small bowl combine crème fraîche, lemon zest, minced chives, Dijon mustard, salt and pepper. Stir until smooth and chill until ready to plate. Adjust seasoning to taste — it should be bright and slightly tangy.

Just before serving, toss the diced avocados, mixed baby greens, sliced cucumber and halved cherry tomatoes in a bowl with olive oil, lemon juice, salt and pepper. Toss gently to avoid mashing the avocado. Taste and adjust seasoning.

Portion the avocado salad onto four chilled starter plates, dividing evenly.

Use a 2.5–3 inch ring mold (or spoon) to place 3 oz (about 85 g) of seasoned salmon tartar atop each avocado salad, pressing lightly so it holds shape. If you prefer a flatter presentation, spread the tartar in a neat disk.

Dot or pipe about 1 tablespoon of the herbed crème fraîche beside or atop the salmon tartar on each plate.

Scatter toasted sesame seeds over the tartar, add a microgreen or dill sprig on top, and place a lemon wedge at the side. Serve with crackers or toasted baguette slices.

Serve immediately so the greens stay crisp and the avocado remains fresh.