Description
A refreshing and elegant Salmon Tartare recipe featuring sushi-grade salmon finely chopped and mixed with creme fraiche, citrus zest, and fresh chives. Served with a delicate tamari-lemon-orange dressing, crispy olive oil-fried baguette slices, cucumber slices, and topped with luxurious royal ossetra caviar, this dish is perfect as a light appetizer or sophisticated snack.
Ingredients
Scale
Main Ingredients
- 6 oz sushi-grade salmon
- 2–3 tbsp creme fraiche
- Zest and juice of 1 lemon
- 1 tbsp olive oil (plus extra for frying the baguette slices)
- 3 tbsp fresh chives, finely chopped
- Salt and pepper to taste
Sauce Ingredients
- 2 tbsp tamari
- 1 tbsp lemon juice
- 1 tbsp fresh orange juice
To Serve
- Caviar to taste (royal ossetra recommended)
- English cucumber, sliced
- Baguette slices (very thin), for serving
Instructions
- Prepare the salmon mixture: Finely chop the sushi-grade salmon into very small pieces. In a bowl, combine the chopped salmon with creme fraiche, finely chopped chives, lemon zest, salt, pepper, and 1 tablespoon of olive oil. Mix gently to incorporate all ingredients evenly.
- Fry the baguette slices: Heat some olive oil in a pan and fry the baguette slices on one side only until they are golden and crispy. Remove and set aside on paper towels to drain excess oil.
- Make the dressing: In a small bowl, combine tamari, lemon juice, and fresh orange juice. Stir well to blend the flavors into a light, tangy sauce.
- Assemble the tartare: On a serving plate, arrange the sliced cucumbers evenly. Place a ring mold in the center of the plate and spoon the salmon mixture into it, pressing firmly so it holds its shape. Carefully remove the ring mold. Top the salmon tartare with a generous spoonful of royal ossetra caviar. Drizzle the tamari-lemon-orange dressing over the cucumber slices around the tartare.
- Serve: Serve the salmon tartare immediately with the crispy fried baguette slices on the side, allowing guests to enjoy bites of tartare atop the baguette for a perfect combination of textures.
Notes
- Use sushi-grade salmon to ensure safety and the best texture for tartare.
- Adjust the amount of creme fraiche to achieve your preferred creaminess.
- Frying the baguette slices on one side maintains crispiness without making them too oily.
- The tamari-lemon-orange dressing adds a bright, savory note complementing the richness of the salmon.
- Use fresh chives and citrus zest for a fragrant and fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: French
Keywords: salmon tartare, sushi-grade salmon, creme fraiche, chives, caviar, baguette, appetizer, French cuisine, easy tartare recipe
