Salmon tartare

    10 min

    A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavour, the acid in the lemon juice affects the protein in the fish, causing a "cooked" texture on the surface of the meat whilst leaving the centre rare and soft.


    East Lothian, Scotland, UK
    10 people made this

    Serves: 1 

    • 150g very fresh salmon
    • 1 teaspoon finely diced shallots
    • 1 teaspoon finely chopped flat leaf parsley
    • 1 teaspoon finely chopped chives
    • 1 teaspoon finely diced gherkin
    • 1 to 2 teaspoons lemon juice
    • sea salt and freshly cracked black pepper

    Prep:10min  ›  Ready in:10min 

    1. Take the salmon, remove the skin and cut out the grey coloured blood line so you have only the shiny pink flesh. Cut into approximately 15mm dice and place in a bowl.
    2. Add the rest of the ingredients and mix well. Taste and add more seasoning if need be. There are no exact quantities for a recipe like this, just experiment and find out what works best for you. Leave to marinate for 5 minutes, then serve with buttered crusty brown toast.

    See it on my blog

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    Reviews in English (1)


    If you shy away from raw fish in any form, you can handle this. The texture is firm enough to overcome the eww factor and raw enough to not destroy the raw feeling of the fish. Address the pickle on an as desired basis. If you're not a pickle fan, go lighter but don't omit. I've tried this several times because I like sushi but was looking for a less than Japanese way of eating it. This fits the bill perfectly! Enjoy!  -  28 May 2018  (Review from Allrecipes US | Canada)