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A bowl of Salmon Tartare on a grey tablecloth with thinly sliced bread rounds behind it on a plate.

Salmon Tartare

This Salmon Tartare is as delicious as it is simple to make. A great dish for casual or more formal entertaining that is sure to impress. It's one of those dishes that look like you've been in the kitchen for hours when you haven’t. All the dressing ingredients are simply added to a mini processor and then tossed through diced raw sashimi-grade salmon - so fresh, vibrant, and very moreish!
Prep Time: 25 minutes
Assemble: 10 minutes
Total Time: 35 minutes
Course: Appetizer, Finger Food, Nibbles, Snack
Cuisine: Australian, Italian
Keyword: appetizer, dairy-free, easy, easy recipe, finger food, fish, gluten-free, nibbles, raw food, salmon, salmon tartare, sashimi
Calories: 1871kcal
Author: Katrina | Katy's Food Finds

Equipment

  • large bowl x 2
  • mini food processor

Ingredients

  • 700 g salmon sashimi-quality, skinless and boneless
  • 1 c spring onions approximately 4-5 spring onions, green and white parts, chopped roughly into 1cm slices - enough to fill a loosely packed cup.
  • 40 g salted baby capers rinsed and drained, (approximately 4 tbsp)
  • 15 Sicilian olives pitted, chopped roughly
  • 50 ml olive oil extra virgin
  • 40 g pine-nuts toasted, approximately 3 tbsp
  • 1 long red chilli or green. Use only 1/2 chilli if you prefer. Remove seeds from the chilli and slice.
  • 2 tsp orange juice freshly squeezed
  • 1 lemon juice, to taste
  • sea salt to taste
  • black pepper freshly ground, to taste

Instructions

  • To prepare the salmon: Remove any brown coloured flesh from the underside of the fillets. Use a sharp knife to cut the fillets into 1/2 cm cubes. Set aside, covered in the fridge.
  • In the bowl of a mini food processor, add the spring onions, capers, olives, olive oil, pine-nuts and chilli. Pulse in short (3 sec) bursts 2-3 times (scraping down the sides once in between) or until mixture is chopped up well, but still a chunky paste and not quite smooth (see photos).
    Add this mix to the diced salmon along with the orange juice and stir through gently to combine. Grind over black pepper and add lemon juice to taste (nice to get a kick of acidity). Season with sea salt if required (just a pinch).
  • Serve immediately in a bowl with thinly sliced, toasted sourdough or baguette.
    *If you want to serve the Salmon Tartare 'sashimi style' on a platter, see notes.

Notes

Prepare Ahead/Serving Suggestions

The Salmon Tartare is best assembled when you are ready to serve it. However, as mentioned earlier, you can dice or slice the salmon ahead of time and keep it stored in an airtight container in the fridge until ready to assemble later the same day. If you are serving the salmon sliced on a platter, and have room in your fridge, you can actually lay the salmon slices out on the serving platter and cover with glad wrap.
The rest of the ingredients (except the citrus juices, salt and pepper) can all be prepared ahead and processed in the blender and the mixture stored in the fridge in an airtight container for use later in the day.
When ready to serve: Simply remove the mixture and salmon from the fridge.
If serving in a bowl: combine them both along with the orange juice and black pepper. Taste and add lemon juice and sea salt to taste. That’s it!
If serving sliced on a platter: Slice the salmon into thin pieces instead of into cubes. Lay the salmon out on a platter so they are all flat. Add small dollops of the chunky dressing evenly all over the salmon (see photos). Garnish with extra sliced chillies, pine-nuts and capers and thinly drizzle a very small amount of olive oil over the salmon. I also added some finger-lime caviar to garnish as well (optional). I sometimes also give a little squeeze of lemon juice to the platter as well. Serve with lemon wedges. You could also garnish with fennel fronds or dill.
Another thing you can prepare ahead of time is the toasted breads you are serving the Salmon Tartare with. Make sure you slice the bread thinly. I like to use a sourdough loaf or baguette, thinly sliced and lightly toasted. I make these up ahead of time and keep in an airtight container. You could also serve the tartare with crackers.

Nutrition

Calories: 1871kcal | Carbohydrates: 28g | Protein: 149g | Fat: 132g | Saturated Fat: 17g | Cholesterol: 385mg | Sodium: 2369mg | Potassium: 4094mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1568IU | Vitamin C: 86mg | Calcium: 231mg | Iron: 11mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!