Dinner

Salmon Tartare with Caviar and Citrus Drizzle Recipe

ByIsabella Vance January 9, 2026January 9, 2026

Introduction

Salmon tartare is a fresh and elegant appetizer that’s perfect for impressing guests or enjoying a light, flavorful dish at home. This recipe blends tender sushi-grade salmon with creamy crème fraîche and a bright citrus dressing, creating a delightful balance of flavors and textures.

The dish is arranged in a white bowl, featuring three clear layers. The bottom layer consists of thin cucumber slices laid flat around the edge of the bowl, each with a green edge and translucent light green center dotted with seeds. Above the cucumbers is a pool of dark brown sauce with a glossy texture. The next layer is a mound of finely chopped salmon tartare, pink with small flecks of green herbs mixed in. On top of the salmon, there is a dense, shiny black layer of small caviar beads covering the entire surface. Two long green chives cross over the top as a garnish. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 oz salmon (sushi grade)
2-3 tbsp crème fraîche
Zest and juice of 1 lemon
1 tbsp olive oil (plus more for baguette)
3 tbsp chives
Salt and pepper (to taste)
2 tbsp tamari
1 tbsp fresh orange juice
Caviar (to taste, such as royal ossetra)
English cucumber (sliced, to taste)
Baguette slices (very thin, for serving)

Instructions

Step 1: Chop the salmon very finely and place it into a bowl. Add the crème fraîche, chopped chives, lemon zest, salt, pepper, and 1 tablespoon of olive oil. Mix gently to combine.
Step 2: Heat some olive oil in a pan and fry the baguette slices on one side only until golden and crisp. Set aside.
Step 3: In a small bowl, combine the tamari, lemon juice, and fresh orange juice. Stir well to make the dressing.
Step 4: Arrange cucumber slices on a serving plate. Place a ring mold in the center and press the salmon mixture into it firmly. Remove the mold and top the tartare with caviar. Drizzle the citrus-tamari sauce over the cucumber around the tartare.
Step 5: Serve immediately with the fried baguette slices for scooping and enjoy.

Tips & Variations

Use the freshest sushi-grade salmon available for the best flavor and safety.
For a spicier kick, add a small amount of finely chopped fresh chili or a dash of hot sauce to the salmon mixture.
Substitute crème fraîche with Greek yogurt for a lighter texture.
If royal ossetra caviar is unavailable, try salmon roe or another high-quality caviar alternative.

Storage

Salmon tartare is best enjoyed fresh within a few hours of preparation. If necessary, store it covered in the refrigerator for up to 24 hours. Do not freeze. Keep the baguette slices separate and crisp them again in a pan or oven before serving.

How to Serve

In a white shallow bowl on a white marbled surface, there is a round layered dish with three distinct layers. The bottom layer consists of thin, circular slices of cucumber arranged evenly in a ring, showing light green with darker green edges and seeds. The middle layer is a thick round mound of salmon tartare, showing a mix of light orange and pink with some small green herb bits. The top layer is a dense, even covering of small shiny black caviar pearls. On top of the caviar, two long green chives are crossed. Around the cucumber slices, there is a glossy amber-brown sauce pooling inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare salmon tartare ahead of time?

It’s best to prepare salmon tartare shortly before serving to maintain freshness and texture. If needed, keep it refrigerated and consume within 24 hours.