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Easy Salmon Tartare Recipe

You’ll hardly find a more elegant appetizer than Salmon Tartare. Despite its fancy name, this dish is deceptively easy to prepare with just a few simple ingredients. Using sashimi-grade salmon and classic seasonings, you’ll have a sophisticated platter that’s sure to impress.
Prep Time20 minutes
Total Time20 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: French
Keyword: Salmon Tartare
Servings: 2
Author: Izzy

Ingredients

  • 12 oz sushi-grade salmon
  • 2 teaspoons toasted sesame seeds plus more for garnish
  • 3 green onions finely chopped
  • 1 tablespoon chopped capers
  • 2 tablespoons chopped onions
  • 1 lemon (you’ll need about ¼ teaspoon lemon zest, and 2 teaspoons lemon juice)
  • 1 teaspoon soy sauce
  • 1 avocado ripe
  • salt and pepper to taste
  • optional chopped dill
  • optional jalapeno minced

Instructions

  • Cut the salmon into 1/3-inch cubes.
  • In a medium mixing bowl, add salmon, toasted sesame seeds, green onions, capers, ¼ teaspoon of lemon zest, and soy sauce. Mix well. Taste a piece and add more seasonings if needed.
  • Cut the avocado in half and remove the pit. Cut into 1/3-inch cubes.
  • Add cubed avocado, salt, pepper, 2 teaspoons of lemon juice, optional jalapeno, and dill to a mixing bowl. Mix until combined.
  • Taste test and add more salt if needed.
  • Place a food ring mold (you can make one at home with a plastic bottle) on a plate.
  • Add the avocado mixture at the bottom. Then add the salmon mixture on top. Gently pressing down to make sure there are no gaps. (You can also use a ramekin to shape your tartare. You’ll need to fill it with the salmon mixture and avocado mix. Then reverse it into the serving plate.)
  • Lift and remove the mold gently. Garnish with more sesame seeds and cilantro. Serve the salmon tartare immediately.

Notes

  • Make sure to buy high-quality sushi-grade salmon for this recipe. You’ll need to cut it into about 1/3-inch cubes.
  • It’s best to prepare all the ingredients ahead of time and store them in the refrigerator before making your tartare.
  • DON’T mix your salmon with the other ingredients until just before serving.
  • You’ll need to use a food ring mold to make your tartare into a cake shape. Remember to press everything gently so that there are no gaps in your tartare.