Hand-cut Salmon Tartare

Glossy, firm salmon cubes awakened by sharp lemon and pungent shallots. The texture is rich and buttery, contrasted by the snap of fresh herbs.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 340
• Protein: 33 g
• Carbs: 3 g
• Fat: 22 g

Ingredients

• 600 g Oncorhynchus kisutch ( fresh, skinless and boneless )
• 2 piece Shallot ( finely minced )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 tbsp Extra virgin olive oil
• 1 piece Chives fresh ( chopped )
• 1 piece Dill ( leaves picked and chopped )
• 1 tsp Mustard
• 1 pinch Fleur de sel
• 1 pinch Hot pepper d'Espelette optional
• 1 tbsp Capers ( finely chopped )

Instructions

1. Fish preparation

   Check for any remaining bones. Cut the salmon into slices, then sticks, and finally into regular 5mm cubes. Do not mince the flesh; we want to maintain texture and a clean structure.

2. Chop the aromatics

   Finely mince the shallot to avoid large pieces that would mask the fish's flavor. Do the same with the chives, dill, and capers. The mixture should be visually homogeneous.

3. Seasoning and binding

   In a cold mixing bowl, combine the salmon, herbs, shallot, capers, mustard, and olive oil. Pour the lemon juice in at the last moment to avoid 'cooking' the flesh. The sauce should lightly coat the fish without drowning it.

Chef's tips

• Place your fish in the freezer for 15 minutes before cutting: the flesh will be firmer and the cut cleaner.
• Always use a very sharp knife to avoid crushing the salmon fibers.

Storage

Consume immediately after preparation. Does not store well due to oxidation from the lemon juice.