The Salmon TARTARE (Salmon Tartare), or as my son calls it “Tar Tar of Salmon,” is an easy-to-prepare dish, perfect for a dinner for two, with friends, or even for special occasions.
Perhaps calling it Salmon Tartare is somewhat incorrect, as this term typically refers to finely chopped raw fish or meat, but this can be a great alternative for those who do not like raw fish. Beautiful to present and easy to decorate, the smoked Salmon Tartare will impress with minimal effort.
In this recipe, the salmon is flavored with a simple and fresh dressing made of extra virgin olive oil, lemon juice, and a bit of Tropea onion, which adds character to the base flavor while respecting its simplicity.
The preparation only requires assembling the ingredients, giving them a nice shape and playing with color contrasts using a round or square pastry cutter. To garnish the smoked Salmon Tartare, you can use pomegranate seeds as I did, or simply a bit of dill or julienned fennel, and you’re done.
In this Tartare recipe, to make it simpler and quicker, I used smoked salmon but raw salmon is also fine as long as it’s been properly frozen beforehand, the only way to avoid parasites like Anisakis. (See guidelines on how to safely consume raw fish)
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 16 slices smoked salmon
- 1 Tropea red onion
- pomegranate (seeds from one fruit)
- Half lemon (untreated)
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 3.5 oz mixed salad greens
- 1 pinch black pepper (ground)
Tools
- Bowl
- Pastry Cutter
PROCESS
To prepare the Smoked Salmon Tartare, start by extracting the pomegranate seeds (how to open and extract pomegranate seeds), collect them on a plate and let the juice drain, dry them well with a paper towel to remove any excess liquid. Then gather the seeds in a bowl and sprinkle them with the juice of half a lemon.
Wash the salad, drain it and dry it with a clean cloth. Clean the onion and chop it finely. Also, cut the smoked salmon into small cubes, place them in a bowl, and season with a drizzle of extra virgin olive oil, salt, and pepper. Add the chopped onion, mix well, and let it rest for about 30 minutes for the Tartare to absorb the flavors.
Once all the ingredients are ready, you can assemble the smoked salmon tartare. Arrange the mixed salad greens on 4 small plates, place the pastry cutter in the center, and pour a quarter of the Salmon Tartare into each. Press lightly to compact everything, then with a gentle but firm motion, remove the pastry cutter: the Salmon Tartare should maintain its shape without collapsing. Garnish with some pomegranate seeds or a bit of fennel fronds or a sprig of dill. Repeat the same operations to prepare the other three tartares. Serve the Salmon Tartare with pomegranate seeds immediately.
NOTES
You can prepare this Tartare using fresh salmon: make sure it has been adequately frozen. After cutting it into cubes, marinate it for a few minutes with lemon juice.
For a different and even faster presentation, you can serve the smoked Salmon Tartare with pomegranate seeds in transparent cups.
Add 2 teaspoons of soy sauce for a more savory and bold taste or diced avocado for a more delicate note.
STORAGE
I recommend consuming the Salmon Tartare as soon as it is prepared; alternatively, you can store it for about 12 hours at most in an airtight container. This recipe is not suitable for freezing.
FOR SAFE CONSUMPTION OF RAW, MARINATED, OR SEMI-COOKED FISH
Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at -18 degrees in a domestic freezer marked with 3 or more stars, as per Ministry of Health guidelines.
FAQ (Questions and Answers)
What are smoked salmon trimmings?
Smoked Salmon Trimmings are a quality product, with an appealing appearance and intense flavor. Their texture is soft and slightly crunchy, with a hint of smokiness that makes them truly irresistible. The color is deep pink, with a shade of orange.
Why is smoked salmon good for you?
Salmon is also rich in vitamin D, which allows for better calcium absorption and bone mineralization. It also contains good doses of essential nutritional elements, such as iron and calcium, in addition to being rich in protein and phosphorus.
Which is the best smoked salmon?
Scotland, Norway, and Ireland boast the best tradition, with technical differences that are reflected in the taste: Scottish salmon is usually very balanced in flavor, while Irish salmon is often sweeter and Norwegian salmon more intense and savory.
