Preparation Time: 30 minutes
Portion: 4 normal people or 2 big eaters like yours truly.
For The Tartare:
600 g of fresh Salmon without the skin
4 tbsp of diced French Shallots
4 tbsp of diced chives
2 tbsp of Mayonnaise
2 tbsp of Sesame Oil
1 tbsp of diced capers
1 tbsp of Sesame Seeds
2 tbsp of Panko Breadcrumbs
1 1/2 tsp of Lemon juice
1 1/2 tsp of Sriracha (Add more if you prefer a tartare with more heat)
1 1/2 tsp of Moutarde à l’ancienne (Old-Style Mustard, I used the white wine one)
Add Salt & Pepper to taste
For your Garnish:
One mango cut in cubes
One avocado cut in cubes
- While the fresh salmon is still in the fridge, prepare all of your ingredients for the tatare and dice your shallots, chives and capers.
- Next cut your your mango and avocado, spray your avocado with some lemon juice to avoid oxidation (brown).
- Take out your first cul-de-poule bowl and insert ice cubes to about 1/4 the high of the bowl.
- Next, take out a second bowl where you will put on top of the first one so that the ice keeps the salmon as fresh as possible during preparation.
- Take out your Salmon and start dicing it in cubes. Start by cutting pieces of about 1 cm width wise.
- Lay down the slices and now cut them lengthwise.
- Next cut the strips you’ve just made into small cubes of about 1 cm long.
- Incorporate all of your ingredients except your garnishes.
- Make sure to mix carefully to not tear the salmon cubes.
- Next put your mold on top of the plate and add your garnishes, than salmon carefully to make the perfect and simple salmon tartare.
For a good croutons recipe to enjoy this wonderful tartare, I will refer you to my Magical Beef Tartare recipe I’ve posted earlier.
This truly summer dish will make your taste buds realise that summer has started!