French🐟 Seafood

Classic Salmon Tartare

Name: Classic Salmon Tartare
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: ~8 oz g salmon (sushi-grade); 1 egg yolk; ~1 tbsp Dijon mustard; ~½ cup olive oil; ~2 tbsp lemon juice; 1 tbsp shallot; ~2 tbsp parsley; 1 tbsp chives; ~2 tbsp capers; ~2-3 drops Tabasco sauce; ~½ tsp English sauce (Worcestershire); ~¼ tsp salt; ~¼ tsp black pepper

⏱ 30 min🍽 Serves 2

A classic French appetizer made with the freshest salmon cubed and combined with a mustard-based mayonnaise, fresh chives, parsley, and aromatic seasonings. This elegant and simple dish requires no cooking—just quality ingredients and proper maceration.

High-proteinLow-carb

Adapted from a video by French Cooking Academy

Classic Salmon Tartare (sample recipe from our cookbook)

Watch on YouTube

Ingredients

salmon (sushi-grade)use fresh king salmon, sushi-grade quality, cut into very small cubes~8 oz gest.
egg yolk1
Dijon mustardhigh-quality traditional mustard without additives~1 tbspest.
olive oilfor emulsifying the mayonnaise~½ cupest.
lemon juiceapproximately half a lemon's juice, to lighten and flavor the sauce~2 tbspest.
shallotfinely chopped, divided1 tbsp
parsleyleaves only (no thick stems), finely chopped

Steps

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1
Prepare the salmon: select fresh sushi-grade salmon. Work on a clean synthetic cutting board with clean hands or gloves. Place the salmon in the freezer briefly to firm it up for easier cutting.
2
Prepare the mise en place: measure out all dry ingredients and liquids—olive oil, Tabasco, Worcestershire sauce, capers, shallots, egg yolk, Dijon mustard, salt, and black pepper.
3
Prepare the herbs: pluck parsley leaves only (discard thick stems) and finely chop them. Slice chives as thinly as possible using the cross-chop technique.
4
Make the mustard mayonnaise: combine salt, black pepper, egg yolk, and a little Dijon mustard in a bowl. Mix these ingredients, then add olive oil drop by drop while whisking constantly to emulsify, as you would for regular mayonnaise.
5
Adjust the sauce consistency: stir in lemon juice (approximately half a lemon's worth) to lighten and loosen the mixture while improving its appearance.
6
Flavor the mayonnaise: add the chopped shallots, chives, and parsley to the mayonnaise. Add just a few drops of Tabasco and Worcestershire sauce. Mix all ingredients gently together.
7
Dice the salmon: cut the chilled salmon into slices, then into thin batons (matchsticks), and finally into the smallest cubes possible.
8
Combine the tartare: mix the salmon cubes with the flavored mayonnaise, adjusting the proportions gradually to ensure enough sauce coats all the fish.
9
Macerate: cover the mixture with plastic wrap and refrigerate for 10 to 20 minutes. This allows the flavors to infuse and the acidity from the lemon juice to gently cook the salmon's exterior.
10
Plate: use a food ring to create a neat presentation in the center of the plate. Fill and flatten the mixture with a tool, then gently lift the ring away. Garnish with capers, fresh dill, lemon slices, black pepper, and a light drizzle of olive oil.

Classic Salmon Tartare

Ingredients

Steps

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