Lightly salted salmon tartare
4 servings
60 minutes
Tartare made from lightly salted salmon is an exquisite dish of European cuisine that embodies freshness and harmony of flavors. Its origins trace back to French gastronomic traditions where the art of serving raw ingredients is valued. Tender pieces of salmon, thinly sliced and complemented by crunchy bell peppers, tangy capers, and aromatic green onions create a refined composition. Goat cheese adds creamy softness while gherkins provide a slight tanginess, making the taste layered and memorable. This dish is perfect as an appetizer, revealing the richness of marine tones and will adorn any table whether it's a festive dinner or a gastronomic experiment. The presentation of tartare is aesthetic and minimalist allowing each ingredient to showcase its individuality and create an unforgettable culinary experience.
1
We clean the salmon from the skin, remove the bones. We chop it into very small cubes.
- Lightly salted Atlantic salmon: 300 g
2
We clean the bell pepper from seeds. We chop the pepper, onion, and capers as finely as the salmon.
- Bell pepper: 1 piece
- Spring onion: 3 stems
- Pickled capers: 1 tablespoon
3
We mix salmon, pepper, onion, and capers. Then we place it on a plate.
- Lightly salted Atlantic salmon: 300 g
- Bell pepper: 1 piece
- Spring onion: 3 stems
- Pickled capers: 1 tablespoon
4
We form balls from goat cheese and place them on a plate next to the prepared tartare. We also add sliced cornichons there. (if desired, cornichons can be chopped into small cubes and added to the salmon)
- Soft goat cheese: 40 g
- Marinated cucumbers: 3 pieces
