If you have always been under the impression that making ‘tartare de saumon’ was too complicated, this recipe is here to prove you of the contrary! This dish is indeed rarely prepared at home since so many French restaurants offer it on their menu.
The raw salmon marinates in a bowl of seasonings for 20 minutes, then it is ready for you to plate- it is as easy as it sounds! We recommend paying extra attention to the quality of the salmon filet you buy.
This tartare can be served with toasted bread, crackers, or on its own as appetizer.
We decided to add a little Vietnamese twist to this French dish by serving it with some bánh phồng tôm (shrimp chips) – Sa Giang is our favorite brand.
Tartare de saumon
Course: Appetizers, MainCuisine: FrenchDifficulty: Easy2
servings20
minutes20
minutes40
minutesIngredients
250 g 250 fresh salmon
25 ml 25 olive oil
15 ml 15 lemon juice
15 g 15 shallots
8 g 8 capers
3 g 3 chives (plus more for garnish)
1/2 tbsp 1/2 Dijon mustard
Salt (to taste)
Pepper (to taste)
2 2 small egg yolks
6 6 shrimp chips (optional – replace with toast)
Directions
- Slice salmon into thin strips (~5-7mm wide). Dice into small cubes.
- Finely chop shallots.
- Slice chives into ~2-3mm lengths.
- Add all the ingredients (except the egg yolks) in a large bowl and mix until combined.
- Chill in fridge for 20 minutes.
- If using shrimp chips, heat oil on medium to 170-190°C (340-370°F).
Add a chip to the oil. Once it expands, flip it on the other side and press down to flatten it out.
Each chip cooks for about 15 seconds. Remove to wire basket lined with newspaper or paper towel. - Brush a thin layer of oil on the inside of a ring mold (we used a round cookie cutter) and place it on your serving plate.
- Scoop one serving of the salmon tartare inside. Pack the tartare down and smooth our the top. Remove the mold. Repeat for the remaining tartare.
- Just before serving, add an egg yolk on the tartare of each plate. Garnish with some extra chives.
- Serve with shrimp chips (or toast/crackers)
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