Salmon tartare with capers
4 servings
30 minutes
Salmon tartare with capers is an exquisite dish of French cuisine that impresses with its simplicity and refined taste. Its roots trace back to the culinary traditions of France, where tartares were created for connoisseurs of fresh, natural ingredients. Juicy salmon cut into delicate cubes reveals its deep sea notes, while capers add a piquant and slightly salty sharpness. Shallots and chives provide freshness, while soy sauce and lemon juice create a refined balance between light acidity and gentle saltiness. Olive oil envelops the ingredients, creating a harmonious flavor. This dish is served chilled; its texture pleasantly melts in the mouth, and the combination of components makes it an ideal choice for a light dinner or festive aperitif.
1
Finely chop the salmon into cubes of about 0.5 centimeters.
- Salmon fillet: 500 g
2
Finely chop shallots, chives (a little, as they serve more of a decorative function here), and capers.
- Shallot: 3 heads
- Chives: 1 bunch
- Pickled capers: 1 tablespoon
3
We put everything in a bowl, add soy sauce, olive oil, sprinkle with lemon juice, and add pepper.
- Soy sauce: 1 tablespoon
- Olive oil: 1 tablespoon
- Lemon juice: to taste
- Freshly ground black pepper: to taste
4
Carefully mix. Distribute into molds and send to the refrigerator for about thirty minutes.
5
Then we serve it on plates with salad.
