Salmon Tartar Recipes

SALMON TARTAR

Steps:

• Combine the salmon, capers, cilantro, Dijon, olive oil, chipotle puree and scallions in a medium bowl, and season with salt and black pepper. Chill until ready to use.
• Preheat a grill pan to medium-high heat.
• Rub the baguette slices with cumin, drizzle with olive oil and season with salt and black pepper. Grill until toasted and slightly charred.
• Fill the ring mold with the tartar, and then remove the mold. Serve with the crostini.

SALMON TARTARE

Steps:

• Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

SALMON TARTARE

Steps:

• Place salmon on a plate; freeze until well chilled, about 20 minutes.
• Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.

FRESH SALMON TARTARE

Steps:

• Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
• When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

SALMON TARTARE

Steps:

• Carefully pick over the salmon to remove all traces of bone. Cut away and discard any flesh that has a darkened tinge.
• Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or a blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
• Put the salmon in a mixing bowl and add the dill, oil, lime juice, salt, pepper and onions. Stir to blend thoroughly. Serve in small portions with dill and mustard sauce on the side and buttered toast triangles.

GRILLED SALMON WITH TARTAR SAUCE

Steps:

• In a small bowl, combine the first 10 ingredients. Pour into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine tartar sauce ingredients; refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat or 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Serve with tartar sauce.

SMOKED SALMON TARTARE

Steps:

• Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
• Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.

SMOKED SALMON TARTARE

Steps:

• Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about one cup or slightly less, closely packed.
• Put the salmon in a mixing bowl and add the onions, lemon juice, capers, dill, oil and pepper. Blend thoroughly. Serve in small portions garnished with a dill sprig. Serve with dill and mustard sauce on the side and buttered toast triangles.

SMOKED SALMON TARTARE

Steps:

• Put the salmon into the foodprocessor and chop untill small, like mince meat, but still with a bite
• Put into a bowl, add all the other ingredients and mix . Taste and add some pepper and salt.
• Serve with toast or roasted slices of white bread.