The salmon tartare recipe
for your table
Remove the skin from the salmon, cut away the line of bones in the middle of the fillet and shave off the dark, gray flesh along the skin side. This gray part has the most fat and the strongest flavor, and removing it keeps the tartare tasting fresh and clean.
Place the salmon on a plate in the freezer for half an hour. It should feel firm but not be frozen through; this way, the knife cuts cleanly through the flesh instead of flattening it.
Using a sharp knife, cut the fillet into cubes of about half a centimeter: first into strips, then cut the strips into cubes. Don’t finely chop the salmon or use a food processor, as this breaks the fibers and releases the moisture.
Just before serving, stir in the shallot, lime juice, dill, capers and a splash of olive oil, then season with salt and pepper. Next, loosely press the tartare into a ring or glass and carefully remove the ring.
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The story
Tartare is a method, not a type of fish: raw meat or raw fish, finely chopped and seasoned cold. It works well with salmon because the fish is fatty enough to remain creamy without heat, while also being firm enough to hold its shape in cubes. That same fat is also its weak point. As soon as you finely chop the salmon or put it in a machine, you break open the fibres, the moisture runs out, and you are left with a mush that no dressing can restore. Everything in this recipe is therefore about the knife and the moment at which you season it, not the herbs.
The right glass
The tartare gets its shape from the glass, so that shape determines the result. You want a wide opening and a flat bottom: press the salmon in loosely, the top stays flat enough for the dill and capers, and there is still room for a small fork. The narrower and taller the glass, the harder you have to press, and then you still compress the cubes into a mass. For a bite of one or two spoonfuls, the eight-centilitre amuse bowl is the right size; for a starter with avocado underneath, use the low tumbler with a diameter of just over seven centimetres, which fits a six-centimetre ring exactly. We do not offer a completely smooth, straight-sided verrine glass, so you will have to accept the relief on the outside. Larger sizes are listed under dessert glasses.
La Rochère Folies Amuse Bowl 8 cl (6 pieces)
RCR Circus Low Tumbler 17 cl (6 pieces)
Both sets together € 50,90.
The right tools
For salmon tartare, besides the glass, use a zester for the lime zest and a citrus juicer for the juice. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 49,85.
What are you adding on the side?
Salmon is fatty and the dressing is acidic, so you want something fresh with enough acidity alongside it. A dry white wine is the safe choice, and sparkling wine works even better because it cuts through the salmon's fat. Popular choices include Burgundy and Champagne. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it pairs with, and which glass you need.
Variations & twists
Adding some smoked salmon to the fresh salmon gives it more depth: keep it to about a quarter of the total weight, otherwise the smoke will overpower everything. Avocado works well underneath, either diced or as a cream, and turns it into a starter in one go. Replacing the mustard with a teaspoon of wasabi makes it sharper, while crème fraîche and chives make it milder. You can make the same dish with tuna or sea bass, using different herbs. Need more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Keep the salmon in the refrigerator until the last moment and only dress it once the glasses are ready; as soon as the salt and acid are added, the moisture starts to seep out. Chill the glasses as well, and sprinkle the dill and capers over the top last. Serve the toasted bread alongside, not underneath, so it stays crisp.
Good to know
Cutting or chopping?
Cutting. Using a sharp knife to cut the salmon into half-centimeter cubes keeps the fibers intact and the moisture inside the fish, so you can still feel each cube individually. If you finely chop the salmon or run it through a machine, you break open the fibers; the moisture and fat are released, and within a few minutes you will have a spreadable paste instead of tartare. There is no going back from that, so start with a truly sharp knife.
Which part of the salmon fillet should you use?
The thick, middle part of the fillet, without skin. Cut out the line of bones in the middle and scrape off the dark gray flesh along the skin side: that is the fattiest part and has the strongest flavor. You can also use the tail section, but it is thinner and more difficult to cut into equal cubes.
Why half an hour in the freezer?
Salmon is soft, and a soft piece of fish moves away from the knife instead of letting itself be cut. Half an hour in the freezer firms up the outside while the inside is not yet frozen, giving you neat cubes. If you leave it in too long and it freezes through, the cut will be ragged and moisture will be lost during thawing.
When should you dress the tartare?
Just before serving, and no earlier than fifteen minutes beforehand. Salt and lime juice draw moisture from the fish, so the longer the dressing is mixed in, the more liquid will collect at the bottom of the glass. You can cut the salmon in advance: the cubes will keep for a few hours under plastic wrap in the refrigerator, so you can finish everything in a minute at the last moment.
Raw salmon: what should you look out for?
Buy salmon that the seller confirms is suitable for eating raw, and say what you are using it for. Keep the fish cold from the store to the glass, cut it on a clean board with a clean knife, and eat the tartare on the day you buy the salmon. Do not keep leftovers until the next day.
Frequently asked questions
How do you cut salmon for tartare?
Remove the skin and pin bones, place the fillet in the freezer for half an hour, then cut it with a sharp knife into strips and the strips into half-centimeter cubes. Chopping or using a food processor makes the salmon mushy, because the moisture runs out.
Can you make salmon tartare in advance?
The diced salmon can be prepared in advance, but not the dressing. Cut the salmon a few hours ahead and keep it covered in the refrigerator. Add the salt and lime juice just before serving; otherwise, moisture will be drawn from the fish and a layer of liquid will form beneath the tartare.
Can you add smoked salmon to salmon tartare?
Yes, and it gives it more depth. Keep it to about a quarter of the total weight and cut the smoked salmon to the same size as the fresh salmon; otherwise, the smoke is all you'll taste.
Which glass do you use for salmon tartare?
For a bite with drinks, use an amuse-bouche dish of around 8 centiliters, which fits one or two spoonfuls of tartare perfectly. For a starter, use a low, wide glass with a flat base, in which you gently press the tartare and serve it immediately.
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