Salmon Tartar Recipes

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FRESH SALMON TARTARE



Fresh Salmon Tartare image

Provided by Ina Garten

Categories     appetizer

Time 3h20m

Yield 6 servings

Number Of Ingredients 12

1 pound skinless fresh salmon fillet
1/2 pound smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (3 limes)
1/3 cup minced shallots (2 shallots)
2 tablespoons good olive oil
1/4 cup minced fresh dill
3 tablespoons drained capers
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 loaf seven-grain bread, thinly sliced and toasted, for serving

Steps:

  • Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
  • When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

SALMON TARTARE



Salmon Tartare image

Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Appetizer     Valentine's Day     Quick & Easy     Oscars     Mother's Day     Lime     Salmon     Healthy     Raw     Chive     Jalapeño     Cilantro     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 13

1 8-ounce boneless salmon fillet, skinless
1/4 cup finely diced, seeded cucumber
1 tablespoon fresh lime juice
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh cilantro
1 1/2 teaspoons grapeseed or vegetable oil
1 1/ teaspoons minced, seeded jalapeño
1 1/2 teaspoons minced shallot
3/4 teaspoon minced peeled fresh ginger
1/4 teaspoon (scant) lime zest
1/2 teaspoon Asian sesame oil
Kosher salt and freshly ground black pepper
Thick-cut potato or tortilla chips

Steps:

  • Place salmon on a plate; freeze until well chilled, about 20 minutes.
  • Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

SALMON TARTAR



Salmon Tartar image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 12

6 ounces salmon, cut into 1/4-inch dice
1 tablespoon capers, drained
1 tablespoon finely chopped cilantro
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon chipotle puree
1 tablespoon scallions, chopped
Kosher salt and fresh cracked black pepper
Kosher salt and fresh cracked black pepper
1/2 baguette, cut on the bias into 1/2-inch-thick rounds
Ground cumin
Extra-virgin olive oil, for drizzling

Steps:

  • Combine the salmon, capers, cilantro, Dijon, olive oil, chipotle puree and scallions in a medium bowl, and season with salt and black pepper. Chill until ready to use.
  • Preheat a grill pan to medium-high heat.
  • Rub the baguette slices with cumin, drizzle with olive oil and season with salt and black pepper. Grill until toasted and slightly charred.
  • Fill the ring mold with the tartar, and then remove the mold. Serve with the crostini.

SALMON TARTARE



Salmon Tartare image

A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the centre rare and soft. Serve with buttered crusty brown toast.

Provided by grubdaily

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 2

Number Of Ingredients 7

1 (5 ounce) very fresh salmon fillet
1 teaspoon minced shallot
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh chives
1 teaspoon minced cornichon (small pickled cucumber)
1 teaspoon fresh lemon juice, or more to taste
sea salt and freshly ground black pepper to taste

Steps:

  • Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

Nutrition Facts : Calories 132.5 calories, Carbohydrate 0.6 g, Cholesterol 41.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 1.6 g, Sodium 227.1 mg, Sugar 0.1 g

SMOKED SALMON TARTARE



Smoked Salmon Tartare image

Cold-smoked salmon is one of my favorite brunch foods. For an even fancier presentation, I decided to add a few ingredients and turn it into a tartare to serve atop crackers or crostini. Your guests will love this any time of day!

Provided by France C

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 10m

Yield 8

Number Of Ingredients 8

6 ounces cold-smoked salmon, finely chopped
2 teaspoons minced shallot
2 teaspoons olive oil
2 teaspoons dill pickle brine (juice)
16 crackers
2 teaspoons grated lemon zest
2 teaspoons minced fresh chives
fresh cracked black pepper to taste

Steps:

  • Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
  • Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 4.5 g, Cholesterol 4.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 254.2 mg, Sugar 0.5 g

SMOKED SALMON TARTARE



Smoked salmon tartare image

A very Dutch salmon recipe. Ideal to serve visitors. Can be made a day before serving.

Provided by berdina

Time 25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Put the salmon into the foodprocessor and chop untill small, like mince meat, but still with a bite
  • Put into a bowl, add all the other ingredients and mix . Taste and add some pepper and salt.
  • Serve with toast or roasted slices of white bread.

SALMON TARTARE



Salmon Tartare image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 15m

Yield Six or more servings

Number Of Ingredients 9

1 pound skinless, boneless raw salmon fillets
4 teaspoons finely chopped fresh dill
2 tablespoons olive oil
3 tablespoons fresh lime juice
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup finely chopped red onions
Dill and mustard sauce (see recipe)
Buttered toast triangles (see instructions)

Steps:

  • Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
  • Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
  • Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.

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