Salmon cubes marinated in a tangy Asian dressing, paired with fresh mango, coriander and finished with a creamy avocado and wasabi sauce, make it a restaurant quality modern version of tartare.
This is one of my favourite recipes that I have been carrying around during my chef travels. Having worked in Dubai, I learned to break up traditional recipes and mix them with different cuisines. The salmon tartare is one of them, classic French but with a modern twist.
Living by the coast, I love to eat raw seafood, especially if paired with Japanese ingredients like soy, mirin and wasabi.
The dish is so refreshing and light but elegantly balanced, it always hit the spot with guests when it was on my menus. We show you step by step how you can recreate this dish at home and plate it up just like in a restaurant.
what is tartare?
Tartare refers to raw meat like beef or veal, cut into small dices and mixed with condiments. Most commonly with shallots, cornichons, capers, mustard and raw egg yolk besides other ingredients.
However, nowadays even vegetables (watch how a famous carrot tartar is made) or fruits diced in a raw state and mixed with other finely chopped seasonings are referred to as tartare
There are two ways of serving it - you either assemble the tartare in the kitchen or prepare the dish tableside, like it's done in restaurants in France.
To make this salmon tartare with avocado you need the following ingredients:
Salmon fillet needs to be fresh. Preferably use sashimi grade salmon as this is the quality you can eat raw without any hesitation. Frozen fish is not an option. To save time ask your fishmonger to remove bones and skin already.
Ginger & shallots go into the tartare however you can replace shallots with red onions and leave out ginger if you dislike it raw.
Coriander adds freshness to the dish but if you don't like coriander, just replace it with chives, parsley or spring onions.
Mango adds a pleasant sweetness to the tartare. When buying mango, choose a semi ripe one so that it can be easily cut into cubes. For a less sweet option, replace the mango with green apple, nashi pear or cucumber.
Avocado & Wasabi are combined together with lemon juice and salt to make a smooth sauce. You can find the steps of how to make it here.
Sesame seeds are toasted and added to the tartare. These can be replaced with other seeds like linseed, poppy seed or buckwheat.
Mirin, rice vinegar, soy sauce & lime make the dressing for the salmon tartare. These sauces are easily available in Asian shops. Alternatively you can dress the salmon with just olive oil and lemon juice.
HOW TO MAKE SALMON TARTARE
The salmon tartare is a combination of diced salmon, other raw ingredients, the dressing and the garnish.
For this recipe, there is no cooking involved which makes it the ultimate light lunch to replace a salad. Or you can also serve it as a fancy Japanese Style appetizer for special occasions.
For the dressing simply mix the mirin, rice vinegar and soy sauce together and add the zest and juice from one lime. You want a light dressing because we do not want to overpower the raw salmon.
the condiments for the tartare
All the ingredients added to the salmon are 'condiments' as we call it in a professional kitchen. The condiments consist of finely chopped shallots, ginger and chopped coriander. Additionally, we need cubed mango and toasted sesame seeds.
cutting the salmon
Leave the salmon for at least an hour in the fridge before cutting it, that way it's easier to handle. You might read in other recipes, that the salmon should be put in the freezer before using it but we don't recommend this at all - a sharp knife is all you need!
Cut the salmon into slices like sashimi with the thickness of your smallest finger. Then cut the slices into stripes and finally into cubes. Place in a bowl and set aside.
AS A NOTE: If you are busy in the kitchen and want to prep ahead, the salmon can be cut and kept in the fridge.
mixing the tartare
Once you have gathered all the ingredients for the tartare, you can start mixing them together. Combine the diced salmon, shallots, ginger, coriander, mango and sesame seeds and add a pinch of sea salt (gentle with the salt as the soy sauce adds saltiness too).
Add the mirin dressing spoon by spoon and taste as you go. You can always add more if required.
plating the tartare
For plating, use a large ring cutter and place the salmon tartare inside. Alternatively you can place the salmon mix in a shallow bowl which looks great without having to use a ring cutter.
Avoid pressing down the tartare, you want it to look appetizing and not squishy when presenting it to your guests.
garnishing the tartare
For garnishing, I added our homemade avocado and wasabi sauce in form of dots. If you don't have a squeeze bottle, you can use a piping bag or just a spoon.
Further I added sliced radish and few herbs like shiso and sorrel. We serve the salmon tartare usually with thin lavosh crackers on the side. Some other options can be a simple green salad, toasted bread or chips.
MAKE IT A CANAPE
To serve the salmon tartare with avocado as a snack or canape, place the mixed salmon tartare on top of a cracker and garnish with avocado sauce and herbs for a lovely bite size presentation.
The recipe will make about 18-20 portions.
Raw salmon is safe to eat if it has been handled the right way from a to z. The salmon needs to be purchased from a reliable source, ensuring freshness and sashimi grade quality like your local fishmonger. Afterwards, store the salmon in the fridge at below 5degrees and make sure you prepare and consume it within 2 days. All these steps reduce the likelihood of food poisoning immensely.
Consume the salmon tartare preferably the same day you prepared it. However, I have eaten leftover salmon tartare the next day and it was absolutely fine.
There are many type of fish that can replace salmon if they are bought fresh. Use kingfish, tuna, red snapper, seabass or swordfish for example.
Salmon tartare is an elegant appetizer with delicate flavours. Besides being light and healthy, it is quick and easy to prepare which makes this a great option for your next dinner party, cocktail or even a date night😉.
For a similar salmon preparation, try our beetroot cured salmon gravedlax, or this hamachi crudo recipe, both are delicious as an entrée, canape or even as a share platter.
Salmon Tartare with Avocado and Wasabi
- large ring cutter
- mixing bowls
- squeeze bottle
for the dressing
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 lime
for the salmon tartare
- 440 gram salmon fillet sashimi grade
- ½ mango
- 1 tablespoon shallots peeled and chopped
- 1 tablespoon ginger peeled and chopped
- 1 teaspoon coriander chopped
- 1 teaspoon sesame toasted
- sea salt to taste
for the garnish
- 4 tablespoon avocado and wasabi sauce
- 2 white radish (optional)
- herbs to garnish
for the dressing
- In a bowl combine the mirin, rice vinegar and soy sauce together. Add the zest and juice from one lime and mix well with a whisk. You want a light dressing not overpowering the raw salmon.
for the salmon tartare
- Leave the salmon for at least an hour in the fridge before cutting it, that way it's easier to handle. Cut the salmon into slices with the thickness of your smallest finger. Then cut the slices into stripes and finally into cubes. Place in a bowl and set aside.
- Cut the shallots and ginger into fine dices and chop the coriander. Peel the mango and cut along the side of the pit. Cut the mango flesh into even dices and add to the other condiments.
- Once you have gathered all the ingredients for the tartare you can start mixing them together. Combine the diced salmon, shallots, ginger, coriander, mango and sesame seeds and add a pinch of sea salt (gentle with the salt as the soy sauce adds saltiness too).
- Add the mirin dressing spoon by spoon and taste as you go. You can always add more if required.
for the garnish
- Slice the white radish finely on a mandoline. Place the avocado sauce in a squeeze bottle or piping bag to pipe even dots. Alternatively you can use a spoon.
for the plate up
- For plating, use a large ring cutter and place the salmon tartare inside. Alternatively you can place the salmon mix in a shallow bowl which looks great without having to use a ring cutter. Avoid pressing down the tartare, you want it to look appetizing and not squishy when serving your guests.
- Pipe a few dots of the avocado sauce on top and garnish with the sliced radish and a few herbs.