I found this recipe in a magazine from our local supermarket, and decided to give it a go, although I changed it a bit to my liking. It’s a perfect appetizer for a festive meal. Salmon tartare recipe is the easiest, yet the most elegant way to serve fish.
It is recommended to freeze the fresh salmon for about 1 h before using it in order to reduce the number of microorganisms that could contain the flesh. And it also makes it much easier to cut.
- 1 bio lemon
- 1/2 cucumber
- 1 small red onion
- 2 tbsp extra virgin olive oil
- 1/2 bunch of dill
- Himalayan salt
- black pepper
- 1 apple (Granny Smith)
- 200 g fresh salmon fillet (sashimi quality)
- 200 g smoked salmon fillet
For the horseradish oil
- 4 tbsp. olive oil extra pure
- 2 tsp freshly grated horseradish
- 1 tsp honey (for horseradish oil)
- zest and juice of 1 lemon
- 1/4 tsp soy lecithin
For the avocado cream
- 1/2 bunch coriander
- 2 tbsp. olive oil extra pure
- 1 tbsp Dijon mustard
- 2 tbsp. sour cream
- 2 avocados
- juice of 1/2 lemon
- Cut the 2 types of salmon into very small cubes.
- Add the chopped red onion, half of the grated lemon zest, together with the peeled, and deseeded cucumber cut into a very fine brunoise (1,5-2 mm).
- Add the unpeeled apple, chopped in a very fine brunoise, together with 2 tbsp of chopped dill, the olive oil, salt and pepper.
- Mix, cover and leave at least 30 minutes in the refrigerator (a few hours if possible).
For the avocado cream:
- Add the pulp of the avocados to the mixer’s cup.
- Add the lemon juice, the chopped coriander and the rest of the ingredients.
- Mix into a thick and smooth cream. Put them in a piping bag in the refrigerator.
For the horseradish oil:
- Grate the zest of 1 lemon very finely and squeeze the juice of the lemon.
- Add honey ,grated horseradish , soy lecithin and oil and puree with an immersion blender. Pass through a fine mesh sieve.
- Use small serving rings to arrange the tartare on a plate (or make quenelles).
- Pour some of the horseradish oil around it.
- Add some dots of avocado cream and finish to taste with pomegranate seeds, sesame seeds, cucumber sticks, herbs, apple balls, red onion …
If you tried this salmon tartare recipe, don’t forget to share it on IG and tag me @platefulflavors or let me know how it went here in the comments – I love hearing from you!