Haute cuisine may seem too unrealistic for some people, and for a long time one can live with the delusion that all these exquisite dishes are created exclusively for aristocrats who visit expensive elite restaurants.
But that's not true. Almost every dish called “haute cuisine” can be prepared at home. The level of skill may not be inferior to famous chefs; it is only important to strictly adhere to a proven recipe. Are you making salmon tartare?
- I will cook according to your recipes 55%, 22 votes
22 votes 55%22 votes - 55% of all votes
- Yes 40%, 16 votes
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- No 5%, 2 votes
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- I don't eat fish 0%, 0 votes
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Total votes: 40
13.01.2020
- I will cook according to your recipes 55%, 22 votes
22 votes 55%22 votes - 55% of all votes
- Yes 40%, 16 votes
16 votes 40%
16 votes - 40% of all votes
- No 5%, 2 votes
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2 votes - 5% of all votes
- I don't eat fish 0%, 0 votes
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Total votes: 40
13.01.2020
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Tartar is a way of serving a product. However, gradually this French word became associated with a dish of finely chopped products, most often fillets of noble red fish and fresh vegetables. Also called “tartar” is a sauce that is prepared in almost the same way: you need to finely chop the ingredients and then add seasonings. The snack is low-calorie, so it is suitable for any occasion and will please every guest. If the choice fell on the fish option, then it’s time to see how to make salmon tartare.
With avocado
Adding an exotic dish almost always helps to diversify the dish and add new notes to its taste. An excellent variety would be avocado, which, thanks to its neutral taste, will not only highlight the taste of fresh ingredients, but also make salmon tartare more nutritious.
- kcal: 135
- BZHU: 10 g, 9 g, 3 g
- Cooking time: 5 minutes
- Cooking time: 20 minutes
- Number of servings: 1
Ingredients:
- Lightly salted salmon fillet
- Olive oil and lemon juice
- Onion
- Fresh rye bread
- Spices to taste
- 150 g avocado
Avocados can be sliced if they are firm enough, or you can make Mexican guacamole from them if they are ripe. For it, the pulp itself, lime juice and garlic are mixed in a bowl (or a little jalapeno for those who like a particularly spicy taste).
Preparation:
- In a bowl, mix finely chopped onion, seasonings, and olive oil.
- Finely chop the red fish.
- Start peeling the avocado.
Tip: This can be done using a tablespoon, making a motion as if you were scooping the pulp out of the peel.
- Take a few slices of fresh crusty bread, dry in a toaster or in a dry frying pan without adding sunflower oil when frying.
- Cut out a circle of bread and carefully place the entire contents of the bowl on it.
- Finally, add some herbs on top and drizzle with olive oil.
Important: if you are not going to eat salmon tartare with avocado right away, be sure to use oil that will retain the original taste and color for a long time.
Salmon tartare - general cooking principles
The French dish tartare is an appetizer made from several finely chopped ingredients. All components of the tartare are seasoned with sauce. A characteristic feature of the dish is that all products for it are used fresh, pickled or lightly salted. That is why salmon for tartare does not undergo any heat treatment. The fish is usually lightly salted or just thawed tender fillets are used. Salmon tartare is not only tasty, but also very healthy. This low-calorie snack can be safely included in the diet menu; the treat is perfect for a holiday table.
Salmon tartare often contains onions (red, chives or shallots), herbs (lettuce, arugula, parsley, dill, cilantro, etc.), fresh cucumbers, avocado, shrimp, tomatoes, olives, capers, caviar and all kinds of seasonings. Tartar would not be complete without lemon juice, mustard and balsamic vinegar. Soy sauce is also often added to the dressing. All crushed tartar ingredients can simply be mixed with the sauce and placed in a heap on serving plates. You can also use a salad ring and lay out the food in layers in the form of a pyramid. Salmon tartare can be served with croutons or hot toast.
With cucumber
If you want a truly spicy and tasty appetizer, diversify the table with tartare with the addition of cucumbers and red caviar - an excellent option for any party.
- kcal: 246
- BZHU: 17 g, 18 g, 4 g
- Cooking time: 5 minutes
- Cooking time: 20 minutes
- Number of servings: 4
Ingredients:
- Half a kilogram of fresh red fish
- 20 ml vegetable oil, preferably olive
- Tablespoon lemon juice
- Fresh cucumber
- 16 grams sugar
- 20 grams of red caviar
- Creamy horseradish to taste
- Lemon zest
- Purple onions and greens for serving
- Spices to taste
- Peel the zest from one lemon and place it in a deep small plate and mix with chopped herbs, spices and sugar.
- Pour the resulting marinade generously over the fish fillet, wrap it in a special film, and put it in a cool place for a couple of hours.
- Remove the wrapper and cut into thin cubes.
- Peel the fresh cucumber and remove almost all the seeds. Finely chop the resulting pulp into a plate, just like the fish.
- Add onions, a few dessert spoons of red caviar, vegetable oil, butter and spices. To stir thoroughly.
- Use the remaining red caviar to decorate the final dish. The design option is shown in the photo:
Salmon tartare - secrets and useful tips from the best chefs
The most important secret of preparing salmon tartare is pre-marinating or salting the fish. You can simply rub the salmon fillet with salt and seasonings, wrap it in cling film and put it in the refrigerator for a couple of hours.
Or you can use this recipe: cut the fillet into plates (slices), stir the required amount of salt in a pan with boiled water at room temperature. Place the fish in the solution and leave for five minutes. You can place a weight to prevent the pieces from floating. Then the salmon should be placed in a colander and the liquid should be allowed to drain. Now the fish is laid out in layers in a container, each layer is oiled with olive oil. The fish is kept in the refrigerator for one day. The finished fish can be flavored with lemon juice and seasoned with aromatic herbs. This lightly salted salmon will make an excellent tartare!
Smoked salmon
- kcal: 321
- BZHU: 17 g, 18 g, 4 g
- Cooking time: 5 minutes
- Cooking time: 20 minutes
- Number of servings: 7
Raw fish scares many people, which is why they refuse to try most gourmet dishes. To try real tartare, you don’t have to timidly eat one spoon and immediately take anti-poisoning pills - the smoked version comes to the rescue. It is practically no different from the original and, on the contrary, adds an unusual flavor.
Important: to check the quality of the original product, as well as to accurately get rid of parasites in the fish, it must be frozen at a temperature of minus twenty degrees for two days, and then used for its intended purpose.
Ingredients:
- Half a kilogram of hot smoked salmon
- Two bulbs
- Pickled and fresh cucumbers
- Lemon juice
- Fresh bread
Cooking method:
- Cut smoked fish, cucumbers and onions into cubes.
- Sprinkle with citrus juice and add spices.
- Place on toasted bread and garnish with fresh cucumber rings.
With capers
- kcal: 442
- BZHU: 24 g, 32 g, 15 g
- Cooking time: 5 minutes
- Cooking time: 20 minutes
- Number of servings: 3
The buds of the unopened bush are used fresh as a snack or as a seasoning, pre-pickled. These fruits have a slightly sour, pungent and even salty taste, which is why they are often added to fish to highlight it.
Ingredients:
- 400 grams lightly salted salmon
- Pickled capers
- Shallot
- Vegetable oil
- Lemon juice
- Soy seasoning, pepper and salt to taste
Cooking method:
- Finely chop the capers, cut the onion and fish into small cubes.
- For the future marinade, mix spices, oil and citrus juice.
- Pour the dressing over the vegetables and fish and leave the plate with the food in a cool place for a while.
- We put the resulting result in a special cooking ring and decorate with arugula, as in the photo.
- You can also put the snack on toasted toast, pieces of baguette or toast.
Salmon appetizer with lime and capers
For this dish, let's take a not-so-popular ingredient—lime. And we’ll complement it with the pleasant piquant taste of pickled caper blossoms.
- lightly salted or fresh salmon - ½ kilogram;
- capers - 1 tablespoon;
- shallots - 3 onions;
- green onions - 1 bunch;
- lime juice - 1 tablespoon;
- soy sauce - 1 tablespoon;
- olive oil - to taste.
Cooking time: up to 15 minutes.
Calorie content: 150 kcal/100 grams.
Finely chop a couple of green onions. Add finely chopped shallots. Cut the salmon into smaller cubes, optimally if the size of the edge is no more than 5 millimeters.
We cut the capers like fish and mix them with it and onions. Add soy sauce, olive oil, lime juice.
Place the bowl of tartar on the crushed ice and mix thoroughly. Then we put it into molds and put it in the refrigerator to settle for half an hour.
Place the finished tartare on plates, decorate with lettuce leaves and green onions, place ¼ lime on a plate and serve along with the tartare.
With lemon
- kcal: 183
- BZHU: 13 g, 14 g, 1 g
- Cooking time: 5 minutes
- Cooking time: 20 minutes
- Number of servings: 1
To enhance the taste of fresh food, and at the same time improve the dish itself without using unnatural ingredients, it is worth remembering lemon. It goes perfectly with fish, giving a slight pleasant sourness, and also emphasizing the tenderness of the fillet. Citrus fruits also help destroy all parasites in fish. The dish becomes easy to digest, even if the food was difficult for the stomach to digest.
- Pour lemon juice and soy sauce over the chopped fish, as well as chopped garlic. Leave to marinate for some time in a cool place. Make sure that the piece of fish is evenly covered with sauce, otherwise the taste will be spoiled.
- Peel the skin from the tomato. To do this, dip it in hot water for a couple of minutes and easily cut off all excess with a few movements of a sharp knife. Remove the seeds too.
- 3. Place the fish in several even layers on the bottom of the plate.
- 4. Lay out the food in two layers, the top one will consist of herbs and vegetables.
- 5. Sprinkle a little soy sauce over the finished dish, or if it will not be served immediately, just add it to a separate small bowl.
Tip: before cooking, choose a ripe and firm tomato, because only such a vegetable can be peeled. Then it must be mixed together with herbs and a small amount of garlic.
Asian style salmon tartare
Ingredients for 2 servings for tartare:
- 200 g salmon fillet
- 1 avocado
- 1 green onion
- 2-3 sprigs of cilantro
- 1 tsp grated ginger
- for refueling:
- 1 tsp sesame oil
- 1 tbsp. soy sauce
- 1 tbsp. lime or lemon juice
- if desired - 1/2 tsp. hot sauce
Preparation:
- Remove any bones from the salmon fillet that may have remained there, cut off the skin and cut the fish into a cube about 0.5 cm in size. Cut the avocado in half, remove the pit, peel and cut into a slightly smaller cube and add to the salmon. Add thinly sliced green onions, finely chopped cilantro and grated ginger there.
- Separately, mix all the dressing ingredients (you can add a couple of drops of any hot sauce to sesame oil, soy sauce and lime or lemon juice - Tabasco, Sriracha, chili, etc.) and beat with a fork until smooth.
- Pour the dressing over all the tartare ingredients and stir well, then put the tartare in the refrigerator for about 10 minutes. Place the salmon tartare on plates using a cooking ring or serve it in wide and low transparent glasses, garnished with herbs and sesame seeds.
Tartar sauce
An unusual, but no less tasty way to diversify the finished tartare is to add egg yolk. It must be raw, so the fish will become creamy and tender.
You can look for options for other universal sauces: garlic or mayonnaise with cucumbers.
Completely unusual sauce options are also served with tartare:
- Lemon-basil with added vegetable oil
- Garlic with tomato mixture
- Balsamic vinegar and soy sauce mixture
- Classic pesto with green basil
What to serve with
Most often, tartare is served with any kind of pre-dried bread; you can also top it with citrus juice to preserve the taste and brightness of the dish longer. Otherwise the fish may fall apart.
