Salmon tartar is a raw fish dish and will impress your guests. Because even those who normally do not eat raw fish, usually appreciate the taste. And the flavors, the fresh taste and the colorful presentation are unique.

The art of making salmon tartar

Use preferably Atlantic salmon for this dish: it provides for a richer taste as it contains usually more fish oil than Pacific salmon.
Fresh salmon is best but if one is worried about any parasites, then  freeze the fish for two or more days at -20C, which will kill all the parasites see cooking hints – raw. Or buy trusted flash frozen fish from the supplier.  As described in cooking hints -treatment by a food approved acid, the lemon juice will ‘cook’ the fish at the outside, making the total taste more blended. 

Origin of salmon tartar

This dish offers raw salmon, but tastes different from Japanese sashimi salmon and from traditional Peruvian ceviche. Peruvian-Japanese cooks in the 70-ties shortened the exposure time of their raw fish to lime or lemon juice from hours down to minutes. This dish is an example of that. The colors of the ingredients and the mixing at the table will impress your guests.

Special equipment

  • sharp fish knife
Salmon tartar photo: ©️Nel Brouwer-van den Bergh

Salmon tartar

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Course: Appetizer, Lunch
Cuisine: Japanese, Peruvian
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

Ingredients for the dish

  • 10.7 oz (300 g) salmon deboned
  • 1 tbsp+ 1 tsp (20 ml) lemon juice
  • 1/4 tsp chilli powder
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 2 tsp fresh coriander or parsley leaves
  • 3 quail eggs
  • 1 tbsp capers
  • 1 tbsp gurkins
  • 1 small shallot

Instructions

Instructions to make the dish

  • Let the fish thaw in the refrigerator or in cold water, keeping the temperature below 5 C.
  • Slice the salmon with a sharp knife in shredded 1-2 cm pieces of length with 2 mm x 2 mm thickness. Put these in a small bowl, compact it a little and place in the refrigerator on ice
  • Then prepare the following additives: a raw quail egg; about 20 ml of lemon juice, diced shallots, salt; pepper, chilli powder, very finely sliced capers; very finely sliced gurkins, finely sliced coriander leaves or parsley leaves, some crumbled cooked egg white and egg yellow from the other two quail eggs
  • Right before serving, place the bowl with cut salmon up-side down on the center of a large plate, place all the solid ingredients in small heaps around it and bring the cut raw quail egg and the lime juice to the table. Mix all at the table and let sit for a few minutes
  • Thereafter serve and preferably eat with chopsticks.

Notes

Method:  no heat treatment - treatment by an acid
Food allergy & intolerance information: fish

Remarks

  1. The dish can be made in advance and already mixed. Letting the lemon juice and ingredients work in longer, is not detrimental to the taste.

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