Salmon Tartare
4 servings
20 minutes
Salmon tartare is an exquisite dish of French cuisine, symbolizing freshness and sophistication. Its roots trace back to gastronomic traditions that value the natural taste of ingredients. Tender cubes of salmon infused with the aroma of basil and red onion gain zest from lemon juice and olive oil. The tartare is garnished with layers of boiled eggs and parsley, creating a vibrant contrast of textures. The finishing touch is sour cream for softness and capers that highlight the complexity of flavor. This recipe is perfect for a festive dinner or romantic meeting, as salmon tartare delights the eye with its aesthetics while enveloping the palate in a gentle, balanced taste.
1
Boil the eggs for exactly ten minutes after boiling to prevent the yolk from darkening. Peel them, separating the yolks from the whites. Grate both.
- Chicken egg: 8 pieces
2
Carefully cut the fish so it doesn't turn to mush, slice into 4-5 mm thick pieces, then into strips of the same width, and finally into cubes. Transfer to a bowl.
- Salmon belly (tesha): 800 g
3
Sprinkle the fish with finely chopped red onion and basil. Season with salt and pepper. Add olive oil and lemon juice. Mix well.
- Red onion: 2 heads
- Basil leaves: 8 pieces
- Olive oil: 1 tablespoon
- Lemon juice: 2 teaspoons
- Ground black pepper: to taste
- Salt: to taste
4
Use a culinary ring to place the tartare on a plate. Arrange grated yolk around its perimeter, then the white, and parsley on the outer perimeter. Finely chop a quarter of a red onion and sprinkle it over the parsley. Finish the presentation with scattered capers and remove the ring. Top with sour cream and lightly pepper.
- Chicken egg: 8 pieces
- Parsley: 50 g
- Red onion: 2 heads
- Capers: 120 g
- Sour cream 25% fat: 120 g
- Ground black pepper: to taste
