Friday, May 19, 2017

Salmon Tartare on Crostini #FishFridayFoodies

Welcome to this month's edition of Fish Friday Foodies, hosted by Cam of Culinary Adventures of Camilla.  Cam chose the theme Raw Fish for this month asking us to share our favorite ways to eat fish raw.  She mentioned poke, seviche and tartare.  I immediately thought of Japanese because I love sushi and sashimi.  But I was intrigued by Cam's mention of tartare. I had never heard of tartare using fish.  I had only ever enjoyed it using beef.

The recipe I found for Salmon Tartare from Bon Appetit sounded wonderful so I decided I would give it a try.  I adapted the recipe very slightly and I served it with Crostini.  I did make it ahead of time and refrigerate it so it may be more of a seviche than a tartare.  Whatever you call was incredible!!!

The best part is that it is so easy, peasy to make and so impressive to serve.  It only takes a few minutes to throw together so you could certainly serve it right away.  I was having a dinner party and like to be prepared ahead of time so I made it and let it chill for a few hours before serving.

You do need to plan ahead a bit because you want to put your salmon in the freezer for about 20 minutes so that it is easy to slice.  After 20 minutes slice the salmon into pieces about 1/8" thick.  Cut each slice into 1/8" thick strips and then cut each strip into 1/8" thick dice.

Then it is simply mixing together the remaining ingredients and adding the salmon to the marinated vegetables.

That's it!  Transfer to a serving bowl and serve immediately or chill until ready to serve.  This was part of an appetizer table at a dinner party I hosted and it was the first to go.  

Salmon Tartare
adapted from Bon Appetit

1 (8 oz) filet, sushi grade salmon
1/4 c. finely diced English cucumber
juice and zest of 1/2 a lime
1 1/2 t. minced cilantro
1 1/2 t. canola oil
1 1/2 t. minced, seeded jalapeno
1 1/2 t. minced shallot
1/2 t. minced ginger
1/2 t. sesame oil
freshly ground sea salt and pepper to taste

Place the salmon filet in the freezer for 20 minutes.  Meanwhile combine the cucumber, lime juice, lime zest, cilantro, canola oil, jalapeno, shallot, ginger, sesame oil, salt and pepper in a small bowl.

Remove filet from freezer and cut into 1/8" slices.  You should get 5 or 6 slices.  Discard the skin. Cut each slice into 1/8" strips.  Stack the strips and cut  into 1/8" dice.  Add to the vegetables and toss to coat the salmon with the dressing.

Place into a serving bowl and serve with a side of Crostini.  

To make crostini, cut a baguette into thin slices.  Place on a cookie sheet and bake in a preheated 350* oven for 15 minutes. Flip over and bake another 12-15 minutes until toasted and brown. Print Recipe

More Raw Fish Recipes


  1. Sounds great, Wendy! I love salmon, but as many ways as I've had it prepared, tartare isn't one. I'll have to try this! P~

  2. I do love tartare, and sure it's great on crostini

  3. Oh, I am SO glad you shared this! I love salmon tartare, but always forget about making it. Thanks for the reminder. Have I told you recently how much I LOVE this group. XOXO

  4. That does sound incredible! Don't you love it when something you make is a huge hit? !

  5. I feel like I keep commenting the same thing this month on everyone's recipe. Cook that fish and I'm all in! It looks good...I just can't get past the rawness! Perhaps I'll have to give this a try with some baked flounder or even on top of some fried catfish!

    1. I think you said in your post that you have tried to eat raw fish so I can't fault you for not trying it. Different strokes for different folks, Colleen.


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