Salmon Tartare Recipes
SALMON TARTARE
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
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.
CHOPPED SALMON TARTARE
This speedy recipe for chopped salmon tartare combines tender seafood and avocado with a gentle dressing that is perfect for a dinner party starter or even a light supper!
Provided by Kate Morgan Jackson
Categories Appetizer
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Put salmon, avocado and scallions in a bowl and gently mix together.
- Combine soy sauce and sesame oil and pour over the salmon mixture, Gently stir again.
- Add the sesame seeds and stir once more.
- Transfer to a pretty bowl, sprinkle with a few more sesame seeds and serve!
Nutrition Facts : Calories 208 calories, Sugar 0.5 g, Sodium 249.6 mg, Fat 15.5 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 5.6 g, Fiber 3.9 g, Protein 13.1 g, Cholesterol 31.2 mg
SALMON AND GREEN APPLE TARTARE
Try this modern twist on French Salmon Tartare with cilantro and Granny Smith Apples. An easy and quick-to-make appetizer or low carb meal that looks just like a fancy restaurant dish but requires only a few basic ingredients.
Provided by Marie
Categories Appetizer
Time 30m
Number Of Ingredients 9
Steps:
- Rinse salmon under cold water and pat dry. Cut into small cubes and transfer to a medium glass bowl. Cut the apple into even smaller cubes. Add apple and cilantro to the bowl with the salmon.
- In a small bowl, combine olive oil, lemon juice, Tabasco and mustard. Pour over salmon and toss well to combine.
- Refrigerate for 15 minutes - but no more, as the lemon will "cook" the salmon. Serve immediately with arugula drizzled with olive oil.
Nutrition Facts : ServingSize 1 /4th, Calories 175 kcal, Carbohydrate 3 g, Protein 19 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 80 mg, Sugar 2 g
SALMON TARTARE
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
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
SALMON 'TARTARE' SPREAD
Start everyone with a glass of bubbly and this Salmon 'Tartare' Spread served on kettle-style potato chips, sesame crackers or toasts.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Seafood
Yield 10
Number Of Ingredients 6
Steps:
- Pulse capers, until coarsely chopped, in a food processor fitted with a steel blade. Add salmon, dill, oil and lemon zest; pulse until salmon is finely chopped and well-mixed. Stir in red onion. Serve with kettle-style potato chips, sesame crackers or toasts. If you assemble the hors d'oeuvres (rather than letting guests make their own), top each tartare-covered toast or chip with a thin slice of lemon, rind and all.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 0.6 g, Cholesterol 5.2 mg, Fat 3.7 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 280.4 mg, Sugar 0.2 g
FRESH SALMON TARTARE
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.
More about "salmon tartare recipes"
SALMON TARTARE RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (38)Servings 4
- 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.
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- In a bowl, combine mayonnaise, chives, capers, mustard, lime juice and Tabasco sauce. Add salmon. Mix thoroughly. Season with salt. Cover and refrigerate until ready to serve. Place on seaweed chips, if desired.
FRENCH SALMON TARTARE – LAYLITA'S RECIPES
From laylita.com
4.9/5 (10)Category AppetizerCuisine European, French, InternationalTotal Time 20 mins
- In a small mixing bowl, add the diced salmon, the olive oil and the whole grain mustard. Mix well and let the olive oil coat the salmon, then add the Worcestershire sauce.
- Taste a small piece of the salmon tartare and based on your preference add more of the condiments if needed.
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4.3/5 (3)Total Time 25 minsCategory Appetizers And StartersCalories 303 per serving
- In a bowl, combine the other ingredients for the flavoring (olive oil, juice of the lemon, salt, pepper, chives, capers, etc.)
- Place a cookie cutter about 7.5 cm (3 in) in diameter on a plate and fill with tartare. (Alternatively, you can serve it in a glass.)
SALMON TARTARE RECIPE - HOW TO MAKE SALMON TARTARE | HANK SHAW
From honest-food.net
5/5 (1)Total Time 20 minsCategory AppetizerCalories 132 per serving
- Slice the skin off the salmon with a fillet knife and gently scrape off any meat sticking to it. Pat the salmon skin dry with paper towels and lay flat, cut side down, on a non-stick skillet. Turn the heat to medium and place another flat, heavy surface on top of the skin. I use another pot. Let this cook for 5 to 8 minutes. Listen for it sizzling under the weight, and do not check the skin for at least 3 minutes -- this prevents it from curling up. Once the cut side looks crispy, turn the salmon skin, salt the side you just cooked, and repeat the process with the other side of the skin.
- When the salmon skin is crispy, take it out of the pan and let it cool for a minute or two. Use a sharp chef's knife to cut it into cracker pieces. Let it cool completely.
- Meanwhile, make the tartare by finely chopping the salmon into small dice. Do not put it into a food processor and do not shop it into mush. Put the chopped salmon into a bowl and mix in the shallot, pumpkinseed oil, lemon zest, dill, dill pollen if using, and horseradish. Salt and pepper it to taste and set it in the fridge to chill for up to a few hours.
- When you are ready to serve, mix the lemon juice into the tartare and scoop little piles of it on each salmon skin cracker. Top with a dollop of salmon caviar and serve. Have some table water crackers around to serve after the salmon skin crackers are eaten up.
HERBED SALMON TARTARE WITH CHIPS RECIPE - NADINE LEVY ...
From foodandwine.com
5/5 (1)Category Seafood Recipes, Fish Recipes, SalmonServings 8Total Time 45 mins
- In a colander set over a bowl, toss the cucumber with 2 teaspoons of sea salt and let stand for 30 minutes. Rinse the cucumber well and pat dry with paper towels.
- Transfer the cucumber to a medium bowl and stir in the fresh salmon, hot-smoked salmon, chives, dill, cornichons, shallot and lemon juice. Gently fold in the crème fraîche until just incorporated. Season with salt and pepper and serve with potato chips or crostini.
SALMON TARTARE - CAROLINE'S COOKING
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Ratings 3Calories 177 per servingCategory Appetizer/Starter
- Remove the skin, any fatty pieces and the grey flesh between the pink and the skin from the salmon. Finely slice and then finely dice the salmon.
- Roughly chop the capers and add them, along with the chives, mustard, onion, lemon and a little salt and pepper to the salmon. Mix all together well. The mixture is best chilled at this point for around 20-30min, so cover and put in the fridge.
- When ready to serve, use a plating mould or just a medium-large cookie/scone cutter and press into the mould. Carefully remove the mould so it stands in a short cylinder. I have served it with a simple salad of arugula and shaved asparagus with a light dressing, but any simple salad would be good.
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