Summertime Salmon Tartare
Most of the time, anyway. Or, it was when we were kids and got a break from school during the summer months. How lovely that was! Imagine if we got the entire summer off from work? I probably would disappear to the cottage eating nothing but freshly-picked wild blueberries and cottage sandwiches.
But in reality, we make those summer evenings after work the most magical escapes: terraces, cool drinks, crisp and flavourful produce just-picked from Quebec fields, fresh crab and lobster from the East Coast and, of course, salmon tartare.
I love salmon tartare. I think it is one of my favourite dishes in the summertime because it is fresh, cool, and delicious. Here, I will show you how to make salmon tartare deliciously at home!
Ben clearly couldn’t wait to dive into his plate! What I love about this photo is it looks a bit like a stock-photo haha!
This recipe is meant to serve two as a light main course, or you could make various small appetizers or canapés. It is fresh, full of texture, and best of all you can add your own add-ins to make it fun. The recipe below is somewhat of a basic starter-recipe that tastes delicious on its own but also offers a great base to be creative and have fun with it!
- 1/2 lb skinless salmon filet, very fresh, chopped finely
- juice of one small lime (or half a lemon)
- 1/4 tsp salt (or to taste)
- 2 tbsp chopped chives
- 1 tbsp chopped capers
- 1 tbsp mayonnaise
- 2 tsp grainy mustard
- 1 tsp paprika
- hot sauce, to taste
- In a bowl mix together all ingredients. Cover with plastic wrap and keep in the fridge for at least 20 minutes or until ready to serve.
Serve with potato chips, toasted baguette, or sesame crackers.
Here are some add-ins you can try with the above recipe:
– crushed chips or hickory sticks
– avocado pieces
– parsley, mint, or any other leafy herb
– chopped cucumber or other crisp vegetables
– panko bread crumbs
– Get the freshest salmon you can get your hands on: I went to Jean Talon Market and told them I was making tartare… this way they provided me with the freshest they had.
– tartare should be made and eaten on the same day
– in the above recipe, don’t skip the lime juice… the acid will kill any potential bacteria that is on the fish.
– practice clean kitchen habits: use a clean bowl, knife, cutting board, etc…