Главная » Fish dishes » Salmon Tartar: cooking recipes with photos step by step

Salmon Tartar: cooking recipes with photos step by step

The name “tartar” will easily mislead a person who is not familiar with restaurant cuisine, because this is sauce on one side, and on the other, a full-fledged meat or fish dish that is served as a snack.

However, despite the difference in the recipe, these two dishes are united not only by the name, but also by the way of cutting products. In other words, the «tartar» snack is a dish of meat or fish, the ingredients for which are cut as finely as for the sauce of the same name.

The king of tartare is often called salmon tartare. This is understandable: the royal fish salmon is tasty even in its raw form, and in combination with additional ingredients it becomes many times more tasty, and to cook the freshest tartare is just 15 minutes!

And there are a lot of recipe options for this delicacy, and the classic of French cuisine is considered to be both regular tartar and its specific variations: with avocado, capers, quail eggs or lime.

In the process of making salmon tartare, not only cutting is important, but also the accompaniment that satellites produce, and serving it also plays a big role in the result.

Consider a step-by-step recipe, in which the calculation is made on two full-fledged portions. The first thing with which any tartar begins is evaporation of vinegar with sugar. In a dry pan, melt half of the sugar when it is melted, pour in balsamic and mix thoroughly.

Bring to a boil, then remove from heat and cool. After the sauce has cooled, add chopped finely green dill and basil to it.

Lightly salted salmon cut into small cube with a side of 0.5 cm. 100 grams of cheese cut as well. Mix in a deep bowl salmon, cheese and vinegar-sugar syrup. Let it brew for 5 minutes.

While the salmon is marinated, we are preparing cheese chips for serving. Rub the remaining cheese on a dry baking tray lined with parchment paper, pour cheese crumb along the serving ring to make circles.

We put the baking sheet in the oven heated to 180 degrees for 10 minutes (check that the cheese has melted), and then we take out, cool it and carefully remove it with a flat spatula from the parchment.

Separately prepare sour cream sauce: whip sour cream or cream with sugar, add salt to taste, lemon juice and chopped finely green onions. Now it’s up to serving: lay out a couple of cheese chips on a flat plate, set a serving ring next to them and place tartar in it.

Pour all over the top with a small amount of cream sauce and serve to the table!

And besides salmon in the amount of 150 grams and halves of avocado, we will need:

  • Crimean onion — 1 small onion;
  • olive oil — 1 tablespoon;
  • black pepper — to your taste;
  • pickled capers — 100 grams;
  • fresh lemon juice — 2 tablespoons;
  • rye bread — 1-2 slices.

Cooking time: 15-20 minutes.

Calories: 135 kcal / 100 grams.

Calculation is taken for one person or for two eateries half portions. Prepare the basis for the tartare: cut onions and capers finely, mix them, fill with pepper and vegetable oil. We cut the salmon and avocado in the same way — dice half a centimeter. Avocados for the safety of sprinkled lemon juice.

For serving, cut a circle out of a slice of bread with a ring and dry it in a dry frying pan or in a toaster. Put on it in the ring for serving a layer of fish, and on top — a layer of onions and capers. Then — a layer of avocado and again — salmon. Again the pyramid closes the avocado, which we sprinkle on top of olive oil. In this form, the tartare is ready to serve.

Read how to cook a delicious cupcake without eggs in the microwave.

Read how to make fragrant chicken kharcho soup.

Note the recipe for pasta carbanara bacon and cream.

Fish tartare with cherry tomatoes and quail eggs

A popular way of serving salmon tartare is its combination with quail eggs and cherry tomatoes. This option looks very presentable and can be an ornament to any table.

Prepare it in large portions, because in combination with other ingredients such tartar can serve, if not a decent dinner, then certainly a substitute for salad. To make it you need:

  • lightly salted salmon — 250 grams of fillet;
  • Iceberg lettuce — 2-3 leaves;
  • arugula — ¼ beam;
  • capers — a small handful;
  • Yalta onion — 1/3 onion;
  • French mustard (grains) — 30 grams;
  • sugar — ½ tablespoon;
  • half a lemon;
  • Balsamic vinegar — 2 tablespoons;
  • quail egg — 1 piece;
  • vegetable oil for frying and olive — to taste.

Cooking time: 15 minutes.

Caloric content: 135-150 kcal / 100 grams.

We also take salt to our own taste — someone does not need it at all. To begin, tear the hands of lettuce leaves, lay out on a plate. Put arugula leaves on top. Mustard put between the leaves in the form of drops. Serve the dish with a quarter lemon, and in its center we place the serving ring.

Chopped salted salmon fillets are cut into slices, then we pass through the knife again to make slicing even smaller. Chop the onion in the same way as salmon. The remaining quarter of a lemon is squeezed onto a mixture of onions and fish. Add salt and stir with a knife. Half of the onion-fish mixture put on the bottom of the ring. Over this layer are capers. We cover the remains of fish and remove the ring.

In the pan drip a couple of drops of olive oil, drive in a quail egg and fry the egg so that the yolk remains liquid. Spread fried egg on tartare. Pour the vinegar into a saucepan and evaporate with the sugar, then pour it in a thin stream on the egg and fish. Sideways we put a sprig of cherry and so we serve to the table!

For this dish, take not the most popular ingredient — lime. And complement it with a pleasant savory taste of pickled caper blossoms.

  • lightly salted or fresh salmon — ½ kilogram;
  • capers — 1 tablespoon;
  • Shallot — 3 onions;
  • spring onions — 1 bunch;
  • Lime juice — 1 tablespoon;
  • soy sauce — 1 tablespoon;
  • olive oil — to taste.

Cooking time: up to 15 minutes.

Calories: 150 kcal / 100 grams.

A pair of feathers of green onions finely chopped. Add chopped shallots. Cut the salmon into cubes, smaller, optimally, if the size of the face is no more than 5 millimeters.

Cut the capers like fish and mix with it and onions. Add soy sauce, olive oil, lime juice.

Place a bowl of tartare on an ice crumb and mix thoroughly. Then lay out the forms and send to stand in the fridge for half an hour.

Put the ready tartar on plates, decorate with lettuce leaves and feathers of green onions, put ¼ lime on a plate and serve with tartar.

Would you like to surprise guests with tartar? Try experimenting a little while preparing it:

  • Salt the fish yourself: chop the salmon fillet into plates and pour in a mixture of salt and sugar in a ratio of 1: 1. Add coriander and black pepper and leave to salt for a day or two;
  • make several types of tartare at once and serve them on a large dish in the form of a mix;
  • try to add oriental notes to fish tartare using fresh ginger root, finely grated with salmon and sesame oil for olive oil;
  • if you want to cut the salmon smaller, freeze it a bit;

These and other tips will help to make your salmon tartare the best in the world, and you yourself will surely enjoy its delicate taste and variety of shades that can be changed at your discretion.

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