Salmon tartare

1 serving
30 min

Lime and lime juice can be used in the recipe instead of lemon, this will give a special note to the dish.

How to make salmon tartare? Prepare the products. Making tartare is best made from fresh salmon fillet. Since the fish is not heat treated during cooking, put a piece of salmon in the freezer for a while for safety. In addition, it will be more convenient and faster to cut such fillets into uniform and identical pieces. If you have a whole fish, then cut it into fillet.

Wash the salmon fillet and remove the skin. Cut the fish into small cubes, about 0. 5cm by 0. 5cm. Or you can cut it into small even strips.

Clean the red onions, and then shave as finely as possible. For tartare, it is better to use red onions, Shallot onions or white onions, these varieties of onions are softer to the taste of ordinary bulb and ideal for salads.

Cut capers into 4-6 parts.

Prepare the dressing. To do this, add soy sauce, lemon juice and vegetable oil to a small bowl (you can safely use olive oil). Mix well.

Put chopped fish fillet, red onions, capers, chopped Schnitt onions (or green onions) in a deep plate. Sprinkle over the ground allspice.

Add the dressing to the contents of the plate and mix everything thoroughly. Cover the tartare with clingfilm and send it to the refrigerator so that it is cooked and cooled. For this, 20-30 minutes will be enough.

Place a few sprigs of arugula in a plate, place tartare on top with a serving ring or gently with a tablespoon. Sprinkle it on top with sesame seeds lightly toasted in a dry pan, if desired. Serve tartare with a slice of lemon and a slice of grey or black bread.

As you know, red fish combine perfectly with avocados. The finished tartare will also be good and harmonious with this fruit. And how much benefit! Cut the avocados into small, identical pieces, drizzle with lemon juice to keep the pieces dark, and top with the fish tartare. Enjoy your meal!

How to properly cut an entire fish on a fillet? Remove the tail, head and fins. Along the ridge, cut the carcass to the spine. Turn over on a barrel. Cut the meat from the ridge bone with a sharp knife. Turn over the carcass and cut the fillet on the other side. Clean from the inside, removing the black film, as it will mustard and spoil the taste. Rinse and be sure to dry well.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

To prevent the mucous eye from irritating when cutting onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you grate it with a piece of lemon before cutting.