Salmon Tartare

Sauces and Marinades | French cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Salmon Tartare

Ingredients

Chicken Egg - 8 pieces
Salmon bellies - 28.2 oz
Spanish onions - 2 heads
Fresh basil leaves - 8 pieces
Olive Oil - 1 tablespoon
Parsley - 1.8 oz
Meyer Lemon Juice - 2 spoons
Capers - 4.2 oz
Sour Cream - 4.2 oz
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Boil the eggs for exactly ten minutes after they start to boil, to prevent the yolks from darkening. Peel them, then separate the yolks from the whites. Grate both.

Step 2

Gently mash to avoid turning the fish into mush, then slice into pieces about 4–5 mm thick, followed by cutting into strips of the same width, and finally into cubes. Transfer to a bowl.

Step 3

Sprinkle the fish with finely chopped red onion and basil. Season with salt and pepper. Add olive oil and lemon juice. Toss to combine.

Step 4

Using a culinary ring, place the tartare on a plate. Around its perimeter, sprinkle grated egg yolk, then egg white, and along the outer edge, add parsley. Finely chop a quarter of a red onion and sprinkle it over the parsley. Finish the presentation with scattered capers, then remove the ring. Top with sour cream and lightly season with pepper.