Easy recipe for a mouthwatering French salmon tartare appetizer, made with fresh raw salmon, olive oil, Worcestershire sauce, whole grain French Dijon mustard, parmesan, and basil.
Course Appetizer
Cuisine European, French, International
Keyword Fish tartare, French salmon tartare, salmon tartare
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 2people
Author Lucas Delmas
Ingredients
12ozfresh raw salmon
1tbswhole grain French mustard(ideally moutarde à l'ancienne)
1tbsolive oil
1tbsWorcestershire sauce(if you don't have this sauce, use soy sauce as a replacement)
Fresh parmesangrated
Fresh basilchopped
Instructions
Cut the salmon into small squares.
In a small mixing bowl, add the diced salmon, the olive oil and the whole grain mustard. Mix well and let the olive oil coat the salmon, then add the Worcestershire sauce.
Mix in some of the grated parmesan and the chopped basil. Save some for garnishing.
Taste a small piece of the salmon tartare and based on your preference add more of the condiments if needed.
You can use a food ring mold (or a round cookie/pastry cutter) or a ramekin to help serve the salmon tartare in perfect round form. For the mold, place it on the plate where you will serve the tartare, then fill it with the tartare while gently pressing down to make sure there aren't any gaps. If using a ramekin fill it with the tartare, press lightly and reverse it unto the serving plate.
Serve the salmon tartare inmediately topped with extra parmesan and basil. You can also serve with crusty pieces of bread or crostini.
Notes
Since you are using raw fish it is important to do the chopping carefully, but as quickly as possible.If needed you can cut the salmon ahead of time, mix if it with the olive oil and mustard grains. Let it rest refrigerated (covered tightly with plastic wrap) until ready to serve, then add in the Worcestershire sauce, parmesan, and basil.