Salmon tartare is such a lovely, elegant appetizer with delicate flavors. It’s light, pretty healthy & easy to prepare. Perfect for date night and entertaining.
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I’m sure we all have them: dishes that we associate with particular places, and sometimes even a particular meal. Some are more obvious like paella in Spain or smørrebrød (Danish open sandwiches) in Denmark. Others less so.
Salmon tartare is a dish that brings back memories of being in Geneva for me. Despite the fact that the name sounds fancy, it’s actually really easy to prepare and makes a fantastic light appetizer.
My husband’s work takes him to Geneva now and then, and more so when we were in London. One time when that was in the winter, before we had kids, it seemed only right to tag along and go skiing, as well as explore the city.
Geneva is not exactly cheap and it’s not that big either, despite being well known. There are a good number of restaurants for the size but it’s not particularly diverse: steak, pizza and a small handful of more ethnically diverse options. But as long as you are good with that, you can get some decent food.
Being right next to France, as well as actual steak, steak tartare was also very common, and many places had salmon tartare as well. One night we went to a lovely little restaurant in the old town and had both, along with a steak for main, naturally. It was all delicious, but I think the salmon tartare is what stuck with me the most.
How to make salmon tartare
It’s really easy to make as all you do is finely chop some salmon and mix in a few things as flavoring. Some people go for Asian flavors, but I like the classic French style with Dijon mustard, capers, lemon and a little chives and onion. Unlike ceviche, the fish doesn’t ‘cook’ in the lemon/lime juice, but common to both, you want really good quality, really fresh fish.
See how it’s made in this short video:
Salmon tartare is such a lovely, elegant appetizer with delicate flavors. It’s light and pretty healthy, but also quick and easy to prepare. Keep it in mind for your next dinner party or date night, and you’ll be sure to enjoy.
Enjoy easy raw dishes? Try these!
Plus be sure to get some inspiration from these appetizer recipes.
- 1/4 lb salmon 110g (very fresh, sushi grade)
- 1/2 tbsp capers (in brine)
- 1/2 tbsp finely chopped chives
- 1 tsp Dijon mustard
- 2 tbsp finely chopped onion (red or shallot best but any OK)
- 1 tbsp lemon juice , approx
- salt and pepper
- Remove the skin, any fatty pieces and the grey flesh between the pink and the skin from the salmon. Finely slice and then finely dice the salmon.
- Roughly chop the capers and add them, along with the chives, mustard, onion, lemon and a little salt and pepper to the salmon. Mix all together well. The mixture is best chilled at this point for around 20-30min, so cover and put in the fridge.
- When ready to serve, use a plating mould or just a medium-large cookie/scone cutter and press into the mould. Carefully remove the mould so it stands in a short cylinder. I have served it with a simple salad of arugula and shaved asparagus with a light dressing, but any simple salad would be good.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
See all the other seafood dishes being shared for today’s Sunday Supper:
- Cilantro Lime Shrimp by Simple and Savory
- Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
- Crab Cakes with Tartar Sauce by Palatable Pastime
- Easy Salmon Sliders by Sunday Supper Movement
- Grilled Baby Octopus by Food Lust People Love
- Manhattan Clam Chowder by Cindy’s Recipes and Writings
- Mediterranean Shrimp Bruschetta by The Weekend Gourmet
- Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
- Ten Minute Sweet and Spicy Shrimp by Jersey Girl Cooks
- Cioppino by Monica’s Table
- Easy Tilapia Pomodoro Dinner by My Life Cookbook
- Frutti Di Mare by A Day in the Life on the Farm
- Lemony Salmon and Asparagus Foil Packets by Our Good Life
- New Orleans Style Barbecue Shrimp by Flour On My Face
- No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
- One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
- Pecan Crusted Cod by From the Bookshelf
- Salmon Honey-Lemon Teriyaki by Asian In America
- Scallops with Orange Butter Sauce by My savory spoon
- Seafood Fettuccine Alfredo by The Freshman Cook
- Sheet Pan Salmon by Bottom Left of the Mitten
- Shrimp Salad Sandwich by Soulfully Made
- Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
- Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman
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