This Salmon tartare is a packed with flavour and can be whipped up in minutes to make an impressive appetiser snack.
There is no cooking involved so all you have to do is chop and mix up a delicious dressing. A perfect solution to satisfy my recent craving for raw meat and fish.
Like with all good quality fish you need to do very little to turn it into something extraordinary. There are so many flavours that you can add to your tartare mix – whatever takes your fancy. Things like; dill, lemon, lime, capers, cilantro, chives, chilli or onion.
I love the flavour of dill with salmon so used this with lemon and pickled jalepenos to give it a slight edge and used spring onions so they didn’t overpower it.
What you will need to make a starter snack for 2 people:
- 140 – 150 g of fresh Salmon fillet skinned
- 1 1/2 T olive oil
- 1 T of fresh lemon juice
- 1 T of very finely chopped white parts of spring onions
- 1/2 t of freshly grated ginger
- a good pinch of sea salt flakes
- a few drops of sesame oil
- 1/2 t of finely chopped fresh dill
- 1/2 t of finely chopped pickled jalepeno chilli
Chop the salmon up into a very fine dice and set aside. In another bowl mix all the other ingredients together and then add the salmon back in. Toss the fish through the dressing and check the seasoning. Adjust where necessary and then set aside in the fridge for an hour or so before you serve.
Serve on a plate or in a bowl and garnish with a few snipped dill leaves, a few thin slices of spring onion and a light drizzle of olive oil. The beautiful pink colour works well on a blue or grey plate
Serve with home-style potato crisps which are the perfect textural balance to the salmon. I also like the whole ‘fish & chips’ connotation.