From February to April, it’s salmon time !
Tartare (raw meat) is easy as it doesn’t require any cooking process. But if there isn’t any cooking process, the quality of the recipe depends on the ingredients you mix together and the sauce you choose. Salmon is a very fat fish, therefore sour ingredients like lime will compensate the fat effect on the tongue and honey will help balance the sour effect of lime. But lime and honey only are one possibility to make a salmon tartare and you can easily try to make your very own mix.
Ingredients (for 2 persons):
- For tartare :
- 300 g salmon
- 1 apple (granny smith works well (sour) but gala will bring an interesting sweet flavour if you use lime. It will allow you to avoid honey in the sauce)
- 2 tbsp fresh coriander
- 6 lime supreme (1 lime)
- For sauce :
- 1 lime (zest + juice)
- 1/2 red onion
- 1 tbsp fresh coriander
- 1 tsp honey
- 1 tsp soya sauce
- 2 tbsp olive oil
- Chop coriander and mix all sauce ingredients together.
- Remove skin and dark parts of salmon and cut flesh into small cubes (5 mm).
- Peel and remove seeds from apple. Cut flesh into small cubes the same size than Salmon and pour a few drops of lime juice onto it and stir (to avoid oxydation).
- Supreme lime and cut it into small pieces (video on how to supreme a citrus fruit at the end of a previous recipe here).
- Chop coriander.
- Mix tartare ingredients all together.
Here you can choose to serve your tartare with its sauce on the side or to pour the sauce onto the tartare ingredients just before serving.
You can serve this recipe with some salad (arugula, tomatoes and olive oil) and fried potatoes or parmiggiano biscuit or swiss röstis or chips…