Salmon tartare

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Salmon tartare makes a refreshing and simple starter for a dinner party - or even a satisfying snack. It can be tarted up with a dollop of sour cream and some salmon eggs on top, and even pickled cucumber accompanies it well.


  • 250 g very fresh middle-cut fillet of salmon, skinned and any residual bones removed
  • 2 shallots, finely chopped
  • 15


  1. Remove and discard any brown flesh on the salmon lying just below the skin. With a large heavy chopping knife, chop the flesh finely.
  2. Mix with the rest of the ingredients and season with salt and freshly ground white pepper. Add a little more lemon juice to taste if necessary. Serve dotted with some pickled cucumber and with toasted rye or sourdough bread.
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