Olive Magazine
Salmon Tartare Recipe with Lemon and Capers

Salmon tartare with lemon and capers

Published: October 8, 2015 at 7:23 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

If you love serving smoked salmon for a starter, this salmon tartare is a great modern twist. Finely chop the salmon and toss it in a fragrant dressing of lemon, shallots and capers. Serve with thin slices of melba toast.

Nutrition:
NutrientUnit
kcal211
fat12.9g
carbs1g
fibre0.2g
protein22.5g
salt2.2g
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Try this salmon tartare, then check out more salmon recipes such as our salmon tartare with pickles and cured egg yolk.

Ingredients

  • 1 shallot, finely diced
  • 2 lemon, 1 juiced 1 cut into wedges
  • 400g skinless salmon fillet
  • 200g smoked salmon
  • chopped to make 2 tbsp dill
  • 2 tbsp nonpareille capers, rinsed and drained
  • 1 tbsp Dijon mustard
  • 1 tbsp crème fraîche
  • lemon oil or olive oil
  • melba toast, to serve

Method

  • STEP 1

    Put the shallot in the lemon juice and leave to soak. Cut the salmon into tiny cubes and finely chop the smoked salmon. Put all the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp lemon or olive oil and the shallot and juice. Fold it all together and season with black pepper and salt if needed. Serve in neat rounds with melba toast and lemon wedges on the side, and drizzle with a little more lemon oil.

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Cajun Salmon Recipe with Rosemary Sweet Potato Wedges
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