Why you will love this Salmon Tartare
This avocado and yuzu lemon salmon tartare is a fresh, elegant, no-cook appetizer, ready in just 20 minutes. The sashimi-grade raw salmon pairs perfectly with the creaminess of avocado and the floral citrus notes of yuzu for a result worthy of the finest gourmet restaurants.
Ingredients (4 servings)
- 400g fresh sashimi-grade salmon, skinless and boneless
- 2 ripe avocados, diced into small pieces
- 3 tbsp yuzu lemon juice (or lime juice + lemon zest)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- ¼ red onion, thinly sliced
- 2 tbsp chopped chives
- 1 tsp toasted sesame seeds
- Salt and pepper to taste
- Wonton chips or toasted bread for serving (optional)
Step-by-step preparation
Step 1 – Prepare the salmon
Cut the salmon into small, even cubes of about 1 cm. To make slicing easier, place the salmon in the freezer for 15 minutes before cutting. Set aside in the refrigerator.
Step 2 – Prepare the avocado
Cut the avocados into cubes similar to the salmon. Immediately drizzle with a little yuzu juice to prevent oxidation. Set aside.
Step 3 – Prepare the marinade
In a bowl, mix the yuzu juice, soy sauce, sesame oil, and grated ginger. Whisk well to emulsify.
Step 4 – Assemble the tartare
In a large bowl, gently mix the salmon, avocado, red onion, and yuzu marinade. Season with salt and pepper. Marinate for 5 minutes in the refrigerator.
Step 5 – Plate and serve
Plate the tartare using a cookie cutter on cold plates. Garnish with chopped chives, sesame seeds, and a drizzle of sesame oil. Serve immediately with wonton chips or toasted bread.
Chef's tips
- Salmon quality: It is essential to choose sashimi-grade salmon, very fresh, purchased from a trusted fishmonger.
- Yuzu: If you cannot find yuzu juice, substitute with 2 tbsp lime juice + 1 tbsp lemon juice.
- Serving: Serve on very cold plates to maintain the tartare's freshness.
- Knife: Use a thin-bladed, very sharp knife for clean and precise cuts.
Nutritional information (per serving)
- Calories: ~280 kcal
- Protein: 24 g
- Carbohydrates: 6 g
- Fats: 18 g
FREQUENTLY ASKED QUESTIONS
IS RAW SALMON SAFE TO EAT?
Yes, provided you use sashimi-grade salmon purchased from a trusted fishmonger. For added safety, you can store the salmon in the freezer at -20 °C for 24 hours before use, which eliminates potential parasites. Avoid serving raw salmon to pregnant women, young children, and immunocompromised individuals.
WHAT IS YUZU LEMON?
Yuzu is a Japanese citrus fruit with a unique aroma, simultaneously floral, tart, and slightly bitter. Its juice and zest are widely used in Japanese cuisine. It can be found as bottled juice in Asian or specialty grocery stores. Its aromatic profile is irreplaceable, but a mix of lime and lemon comes close.
CAN THIS TARTARE BE PREPARED IN ADVANCE?
It is best to prepare the tartare a maximum of 1 hour in advance and store it in the refrigerator. The avocado can blacken and the salmon can be altered by the acidity of the yuzu if it marinates for too long. Prepare the ingredients separately and assemble at the last minute for optimal results.
CAN SALMON BE REPLACED WITH ANOTHER FISH?
Yes! This recipe works very well with sashimi-grade bluefin tuna, very fresh sea bream or sea bass. You can also make a version with cooked shrimp to avoid raw fish, keeping the same yuzu-avocado marinade.
WHAT KNIFE SHOULD BE USED FOR A PERFECT TARTARE?
A chef's knife with a thin, very sharp blade is essential to obtain clean cuts without crushing the salmon flesh. A sashimi knife (yanagiba) is ideal. The important thing is that the blade is perfectly sharpened to slice in a single movement without tearing the fibers.
HOW TO PLATE A TARTARE LIKE A CHEF?
Use a cylindrical cookie cutter placed on a cold plate. Lightly press the tartare inside, then gently remove the cookie cutter. Garnish the top with chives, sesame seeds, and a drizzle of sesame oil. Add a few wonton chips stuck into the tartare for visual effect.