Salmon and caper tartare
2 servings
20 minutes
Salmon and caper tartare is an exquisite dish of European cuisine that captivates with its freshness and sophistication. Its roots trace back to the gastronomic traditions of France, where raw fish dishes are valued for their pure taste and elegant presentation. Tender salmon, cut into neat cubes, gains zest from capers and the freshness of scallions. The sour note of lemon juice highlights the marine character of the dish, while dill adds a light herbal elegance. This tartare is perfect as an appetizer for a dinner with friends or as part of an exquisite festive menu. It is served chilled to maintain the texture of the fish and can be complemented with fresh baguette or airy toasts, creating a harmonious blend of flavors.
1
Cut the salmon fillet into thin slices first, then into small cubes. Finely chop the capers and washed, dried green onion. Squeeze the juice from half a lemon.
- Salmon fillet: 250 g
- Capers: 1 teaspoon
- Chives: 1 bunch
- Lemon: 0.5 piece
2
In a bowl, gently mix fish cubes with onion and lemon juice, add salt and black pepper to taste. Let it sit for 8-10 minutes.
- Salt: to taste
- Ground black pepper: to taste
3
Carefully place the tartare on dessert plates or saucers, garnishing with sprigs of dill.
- Dill: to taste
