Each bite of Dorie Greenspan’s Easy Salmon Tartare was heavenly. Raw salmon cubes, avocados, grape tomatoes were dressed with lime juice, zest and olive oil for a sublime starter.
Easy Salmon Tartare
I’ve finally gotten Bill to eat and enjoy salmon—with one stipulation. It must be cooked. I take that back. He’s a huge fan of gravlax—but I’m not sure he even knows he’s eating raw salmon. At least I wasn’t the one to break that to him as he went back for seconds and thirds. But chunks of salmon and avocado apparently don’t have the same appeal.
Easy, Elegant Salmon Appetizer
The components of this salmon tartare recipe were not exotic by any means. I did purchase the freshest salmon I could find since it wouldn’t be cooked, but the avocados, scallions, mint, chives, grape tomatoes, etc. were all commonplace ingredients.
The instructions and number of bowls needed made this a little more complicated. The salmon was seasoned with herbs, scallions, olive oil, and Tabasco, but the lime was withheld till closer to serving time.
The tomatoes were sliced in thirds and dressed with olive oil and herbs, but salting was delayed to avoid pulling out excess juices. The avocados were gently tossed with lime juice, herbs, and Tabasco.
Next, these mixtures were layered into rings or plastic-wrapped lined ramekins or just into glass dishes. Salmon was the base, followed by the avocados, then topped with tomato slices.
This easy, elegant salmon appetizer would make a gorgeous presentation for guests—but my family doesn’t seem to notice such things. So it was a very elegant dinner for me and lunch the next day. My leftover salmon did not get over “cooked” and mushy from the citrus, but the color wasn’t as appealing after sitting in the fridge overnight. Another winner from Dorie!
Tips for Making This Easy Salmon Tartare Recipe
The recipe can also be found in Dorie Greenspan’s magnificent cookbook, Around My French Table.
- Since you will be eating this salmon uncooked, use the best quality you can find from a quality fishmonger.
- The salmon should be on ice and not smell overly fishy.
- As Dorie directs, the avocado is tossed in lime juice to prevent oxidation, or browning, to occur.
- The lime juice can also “cook” the salmon or change it’s appearance, though not really cook it. The texture can change from firm to mushy if not eaten soon after it’s made. I did not find the leftovers unappealing, but if making this for company, make this salmon tartare on the day you serve it.
- I like serving in glasses so the beautiful, vibrant colors are visible.
- Alternatively, use a metal or PVC rings or ramekins to use as molds, and remove before serving.
- 2 limes
- 1 pound salmon fillet, a good quality, thick piece without skin
- 2 scallions, quartered lengthwise and thinly sliced
- 2 tablespoons minced chives
- 1 tablespoon minced fresh mint
- 4 teaspoons extra virgin olive oil
- Salt and pepper, to taste
- Tabasco, to taste
- 20 grape or cherry tomatoes
- 2 avocados
- Pistachio oil
Zest one of the limes and set zest aside. Then peel the limes, removing the white pith, and remove segments with a sharp knife, over a bowl to catch the juices.
Cut the salmon into 1/2-inch slices and add to the lime juice. Add scallions, 2 teaspoons of the chives, 1 teaspoon of the mint and 2 teaspoons of the olive oil. Season with salt, pepper and Tabasco. Cover and refrigerate.
Slice the tomatoes and add to a bowl. Add 2 teaspoons of the chives, 1 teaspoon of the mint, and 2 teaspoons olive oil. Toss to combine. Season with salt and pepper close to the time of assembly.
Right before serving, slice avocados in half, remove pits and peel, and cut into 1/2-inch cubes. Add to a bowl and add the remaining zest, and squeeze some of the juice from the remaining lime over the avocados. Add the remaining 2 teaspoons of chives and 1 teaspoon of mint. Add a shake of Tabasco and season with salt and pepper.
Gently mix the lime segments into the salmon and add lime juice to taste. Taste the salmon and add more lime or seasonings if needed.
To finish, drizzle each with a few drops of pistachio oil.
To serve, remove the rings. If you'd like to make these without a container, but you don't own any rings, line your ramekins with plastic wrap and reverse the order of layering. Place a small plate over the top of the ramekin and flip the contents onto the plate. Voila!
Adapted from Around My French Table.
Amount Per Serving: Calories: 497Total Fat: 37gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 71mgSodium: 185mgCarbohydrates: 18gFiber: 8gSugar: 5gProtein: 28g