Nika Belotserkovskaya. How to cook salmon tartare correctly: recipes with avocado and shrimp

Very elegant, with a show-off and, as we like, “terribly heavy”.
I make several options.

Classical.
For four to five servings have: Salmon (raw, fresh) 500 g, a tablespoon of capers, three small shallots, a small bunch of chives, freshly ground pepper, a little lemon juice, a tablespoon each of soy sauce and olive oil.

Preparing the ingredients. Finely chop the salmon into approximately half a centimeter cubes.
Very (!) finely chop the shallots, chopped onions (a little, they serve more of a decorative function here), capers.

Place everything in a bowl, add soy sauce, olive oil, sprinkle with a little lemon juice, and pepper.
Mix carefully. Place in molds and place in the refrigerator for about thirty minutes.
Then put it on plates with salad.

A couple more options.

Tartar with lime.
Replace lemon with lime and soy sauce with Worcestershire (right?). A few drops of Tabasco. Everything else is the same.

Tartar with ginger.
Remove the soy sauce, olive oil, capers and chives.
Add a teaspoon of freshly grated ginger and a tablespoon of sesame oil, sprinkle lightly fried sesame seeds at the end, add a little salt (unlike the previous ones).

In general, it’s very elegant to make such a mix on a platter. Three tartars.
Choose which one you like best.

In general, according to the mind, all tartars should be cooked “on ice”.
Pour ice into a large bowl and place a smaller bowl on top, in which you mix all the ingredients.
But I often “give the lazy one.” It’s simple - quickly chop it, stir it quickly and put it in the refrigerator.

Very, very good with baked potatoes, white wine, candles and a wonderful MCH opposite.
The last one on this list is the most problematic.

Baked potato.
Cut large potatoes in half lengthwise and then into slices. Place on a baking sheet, drizzle with olive oil, sprinkle with coarse sea salt + a little garlic. You can throw in a couple of sprigs of fresh rosemary.
Bake at 200 degrees until the crust is very golden brown.
Small ones - boil them whole until half cooked, then do the same.

ps I started talking about.... a lot of your questions.
If you want to ask anything, please ask in the current post.
If I'm silent, kick me a couple of times.

Salmon tartare - general cooking principles

The French dish tartare is an appetizer made from several finely chopped ingredients. All components of the tartare are seasoned with sauce. A characteristic feature of the dish is that all products for it are used fresh, pickled or lightly salted. That is why salmon for tartare does not undergo any heat treatment. The fish is usually lightly salted or just thawed tender fillets are used. Salmon tartare is not only tasty, but also very healthy. This low-calorie snack can be safely included in the diet menu; the treat is perfect for a holiday table.

Salmon tartare often contains onions (red, chives or shallots), herbs (lettuce, arugula, parsley, dill, cilantro, etc.), fresh cucumbers, avocados, shrimp, tomatoes, olives, capers, caviar and all kinds of seasonings. Tartar would not be complete without lemon juice, mustard and balsamic vinegar. Soy sauce is also often added to the dressing. All crushed tartar ingredients can simply be mixed with the sauce and placed in a heap on serving plates. You can also use a salad ring and lay out the food in layers in the form of a pyramid. Salmon tartare can be served with croutons or hot toast.

Salmon tartare - preparing food and dishes

You don't need a lot of dishes to make salmon tartare. You need a cutting board, a sharp knife, serving dishes, and you may also need a salad ring. Some ingredients (eg eggs) need to be boiled or fried, so you may need a saucepan or frying pan. Also have a bowl ready to prepare the sauce or marinade.

The salmon fillet must be cut as finely as possible. Almost all salmon tartare recipes use onions. It also needs to be chopped as finely as possible – almost into crumbs. The onion should not be noticeable, it should only add the desired flavor and piquancy. Fresh fish fillets must first be lightly salted. To do this, rub the fish with salt and seasonings, wrap it in film and put it in the refrigerator for several hours.

Salmon tartare recipes:

Recipe 1: Salmon Tartare

A simple recipe for delicious salmon tartare. It uses fresh frozen fish, red onions and seasonings. This appetizer can be served separately or with toast.

Required ingredients:

• 350 g salmon fillet;
• Red onion;
• 15 ml wine vinegar;
• 15 ml lemon juice;
• 30 ml olive oil;
• Fresh parsley/cilantro;
• Salt;
• Pepper.

Cooking method:

Mix lemon juice and vinegar in a bowl. Chop the red onion very finely and pour lemon marinade over it. Finely chop the greens, grind with pepper and salt. Chop the fish fillet very finely. Mix the fish and onions in the marinade. Add the herbs and olive oil and mix again. Salmon tartare is ready. Serve with hot toast or a mound of lettuce.

Recipe 2: Salmon Tartar with Capers

Delicious salmon tartare! Such an appetizing and elegant appetizer can be safely served at the holiday table. This recipe uses two types of onions, capers and seasonings along with salmon.

Required ingredients:

• 500 g salmon;
• Two spoons of pickled capers;
• A few shallots;
• A bunch of chives;
• Soy sauce;
• Lemon juice;
• Black pepper (ground);
• Olive oil.

Cooking method:

Chop the salmon and both types of onions very finely. Grind the capers too. Prepare the dressing: mix olive oil, soy sauce, lemon juice. Add ground black pepper to the dressing. Place fish, capers and onions in a bowl. Add sauce and mix well. Place the tartare in vases and put in the refrigerator for half an hour. You can optionally add a few drops of lime, Tabasco sauce, grated ginger or sesame oil to this appetizer.

Recipe 3: Salmon tartare with cherry tomatoes and quail eggs

Another good salmon tartare recipe. The abundance of ingredients makes the snack very satisfying, nutritious and tasty, and all products are selected so that their tastes are ideally combined with each other. In addition to fish, the tartare includes quail eggs, cherry tomatoes, arugula, herbs and seasonings.

Required ingredients:

• 270 g salmon;
• Two spoons of capers;
• Arugula;
• Iceberg lettuce";
• 18 g grain mustard;
• Red onion;
• Half a lemon;
• Several cherry tomatoes;
• Balsamic vinegar;
• Quail egg;
• Salt;
• Olive oil.

Cooking method:

To prepare the appetizer, you will need a special salad ring and portion plates. Cut the lettuce leaves into any shape. Place the salad on a plate. Place arugula on top of lettuce leaves. Place mustard and lemon slices on a plate. Drizzle the greens with olive oil. Cut the salmon fillet into small cubes, finely chop the onion, mix it with the salmon. Season the fish and onion mixture with lemon juice and add some salt. Mix everything, fill the ring with part of the mixture. Place capers on top. Then we lay out the fish to the top. Remove the mold. Fry the quail egg and place it on top of the pyramid. Place the cherry tomato halves around. Pour the composition with balsamic vinegar, previously evaporated with sugar.

Recipe 4: Salmon tartare with cucumbers and caviar

A very tasty and spicy appetizer of salmon, red caviar, cucumbers and onions, seasoned with creamy horseradish. The treat will fit perfectly into the menu of any holiday feast.

Required ingredients:

• 320 g salmon fillet;
• Cucumber;
• Two spoons of red caviar;
• Several green onions;
• Red onion;
• Fresh dill;
• Lemon zest;
• 2-3 tablespoons of vegetable oil;
• Creamy horseradish;
• Spoon of sugar;
• White pepper (ground);
• Sea salt.

Cooking method:

Remove the zest from one lemon, finely chop the dill and mix. Grind the zest and herbs with coarse sea salt and sugar. Rub the salmon fillet with this mixture, wrap it in cling film and put it in the refrigerator. After 2 hours, the fish can be removed and cut into small pieces. Peel the cucumber and remove large seeds with a spoon. Cut the pulp into small cubes. Chop the red onion very finely – almost into crumbs. Finely chop the green onions. Mix salmon with part of the caviar, cucumbers, onions, horseradish and butter. Season the tartare with ground white pepper. The appetizer can be served with croutons or toast.

Recipe 5: Salmon Tartare with Avocado

Not only is this snack very tasty, but it is also dietary. Girls should definitely take note of this recipe.

Required ingredients:

• 150 g lightly salted salmon;
• Avocado;
• Red onion;
• Spoon of capers;
• Olive oil;
• Ground black pepper;
• Lemon juice;
• Salt.

Cooking method:

Chop capers and onions, season with olive oil and pepper. Cut the avocado pulp into cubes and sprinkle with lemon juice. Finely chop the salmon fillet. Using a special lettuce ring, cut a circle out of the bread and place it on a plate. Place a layer of fish on top of the bread, then avocado and onion with capers. Then again a layer of fish and avocado. Drizzle the salmon tartare with olive oil and serve.

The most important secret of preparing salmon tartare is pre-marinating or salting the fish. You can simply rub the salmon fillet with salt and seasonings, wrap it in cling film and put it in the refrigerator for a couple of hours.

Or you can use this recipe: cut the fillet into plates (slices), stir the required amount of salt in a pan with boiled water at room temperature. Place the fish in the solution and leave for five minutes. You can place a weight to prevent the pieces from floating. Then the salmon should be placed in a colander and the liquid should be allowed to drain. Now the fish is laid out in layers in a container, each layer is oiled with olive oil. The fish is kept in the refrigerator for one day. The finished fish can be flavored with lemon juice and seasoned with aromatic herbs. This lightly salted salmon will make an excellent tartare!

Salmon tartare is a classic of French cuisine. And, despite such an unusual name, it can be prepared in just 25 minutes. Try one of the recipes and see for yourself.

The classic recipe consists not only of fish, it also includes other ingredients that enhance the taste of the dish. It is equally important to take care of a beautiful serving plate.

Required Products:

• a bunch of green onions and a spoonful of chopped dill;
• salt to taste;
• 300 grams of salmon;
• 200 grams of cheese;
• 150 milliliters of white wine vinegar;
• 100 milliliters of cream;
• 30 milliliters of lemon juice;
• two sprigs of basil;
• 60 grams of sugar.

Cooking process:

1. We heat the frying pan, pour sugar into it and heat it, then mix it with vinegar, wait for everything to boil and remove from the heat.
2. Once the mixture has cooled, add chopped dill and basil to it.
3. Grind the salmon into small cubes - no more than 5 millimeters on each side. We cut cheese in the same way.
4. Combine fish, 100 grams of cheese, a mixture of sugar and vinegar, let stand for five minutes.
5. Grate the remaining cheese, place it on a baking sheet, making a serving ring, and bake for 10 minutes at 180 degrees to make chips.
6. Whip the cream with sugar, add salt, lemon juice and finely chopped green onions.
7. Place a few chips on a flat, beautiful plate, next to it is a serving ring and fill it with pieces of salmon.
8. Season with a little cream sauce and serve.

With added avocado

Salmon tartare with avocado is the perfect combination. Avocado complements the taste of fish and makes the dish twice as healthy.

Required Products:

• 150 grams of salmon;
• half an avocado;
• two tablespoons of lemon juice;
• two slices of black bread;
• one small onion;
• spoon of olive oil;
• pepper to your taste;
• 100 grams of pickled capers.

Cooking process:

1. Mix together finely chopped onion and chopped capers. Add oil and a little ground pepper to them.
2. We turn the avocado and fish into small squares. Sprinkle the avocado with lemon juice to help preserve it better.
3. Using a serving ring, cut a circle out of bread and dry it in a toaster or oven.
4. We place a ring on a dish, a piece of bread in it, then fish, capers and onions, then avocado and salmon again. We finish laying out the avocado and season everything with olive oil.

Cooking with capers

You can prepare tartare with such not very popular ingredients as lime and capers. But, they complement the dish surprisingly well, making it piquant.

Required Products:

• 0.5 kg salmon;
• a large spoon of capers;
• olive oil to your taste;
• three shallots;
• a tablespoon of lime juice and soy sauce;
• a bunch of green onions.

Cooking process:

1. Finely chop the green onions and shallots.
2. We turn the salmon into small cubes, no more than five millimeters in size. We cut the capers in the same way.
3. Mix together capers, fish and two types of onions.
4. Season with olive oil, lime juice and soy sauce and stir.
5. We put the resulting mixture into molds and put it in the refrigerator for half an hour.
6. After this, place on a plate and garnish with lettuce, green onions and lime wedges.

Salmon tartare with cucumber

Required Products:

• one small cucumber;
• two spoons of soy sauce;
• 100 grams of salmon;
• a slice of black bread;
• a spoonful of lemon juice;
• two spoons of olive oil;
• shallots - one piece;
• pepper to taste.

Cooking process:

1. Cut the fish, cucumber, and onion into small cubes.
2. Add the specified amount of soy sauce here, season with ground black pepper, lemon juice and olive oil, mix well and leave for half an hour to marinate.
3. Cut a triangle out of a piece of bread and let it dry a little; you can speed up the process using a toaster.
4. Place the tartare on a dish through a mold, wrap it with a slice of bread and decorate it to your taste using lemon, lime, herbs and caviar.

With cherry tomatoes and eggs

Required Products:

• two lettuce leaves;
• half a lemon;
• 0.25 kg salmon;
• 30 grams of grain mustard;
• a handful of capers;
• a third of lettuce onions;
• a couple of arugula sprigs;
• two tablespoons of balsamic vinegar;
• one quail egg;
• a sprig of cherry tomatoes;
• half a spoon of sugar.

Cooking process:

1. Place lettuce leaves torn by hand into the dish, then place arugula on them. And between them we put mustard in the form of drops.
2. Place half a lemon nearby and place a serving ring in the center.
3. Chop the fish and onion into small cubes, mix, season with a little lemon juice and salt.
4. We place part of the resulting mixture in a ring, capers on top, then fish again and remove the mold.
5. Fry the egg in a frying pan with butter, but so that the yolk remains liquid, and place it on the tartare.
6. We evaporate the sugar and vinegar and pour it into the dish. Decorate with cherry tomatoes and serve.

Smoked salmon option

Required Products:

• 100 grams of smoked salmon;
• a spoonful of lemon juice;
• parsley to your taste;
• half a red onion.

Cooking process:

1. Cut the onion and fish into small cubes.
2. Chop parsley and mix with salmon.
3. Season the resulting mass with lemon juice and put it in the refrigerator for 30 minutes.
4. Using the ring, we form the tartare on a plate and decorate as desired.

The name “tartar” can easily mislead a person who is not familiar with restaurant cuisine, because on the one hand it is a sauce, and on the other, a full-fledged meat or fish dish that is served as an appetizer.

However, despite the difference in recipe, these two dishes are united not only by the name, but also by the method of cutting the products. In other words, a “tartar” appetizer is a dish of meat or fish, the ingredients for which are cut as finely as for the sauce of the same name.

The king of tartars is often called salmon tartare. This is understandable: king fish salmon is tasty even in its unprocessed form, and in combination with additional ingredients it becomes many times tastier, and preparing the freshest tartare takes literally 15 minutes!

And there are many recipe options for this delicacy, and both ordinary tartare and its specific variations are considered classics of French cuisine: with avocado, capers, quail eggs or lime.

Salmon tartare - it couldn't be simpler!

Ingredients	Quantity
lightly salted salmon -	300 grams
balsamic vinegar -	150 milliliters
fresh basil -	2-3 branches
hard cheese (Parmigiano Rigiano or Gruyère) -	200 grams
dill greens -	1 tablespoon finely chopped
sugar -	60-70 grams
cream -	2/3 cup
fresh lemon juice -	30 milliliters
green onion feathers -	1 bunch
salt -	taste
Cooking time: 30 minutes	Calorie content per 100 grams: 250 Kcal

In the process of preparing salmon tartare, not only the cutting is important, but also the accompaniment created by the companion products, and its serving also plays a big role in the result.

Therefore, for the classic recipe for this dish we will need not only the salmon itself, but also a number of components that give different flavor shades, and for serving we will need a flat white plate and a salad serving ring.

Let's consider a step-by-step recipe, in which the calculation is made for two full servings. The first thing any tartare begins with is the evaporation of vinegar and sugar. Melt half the sugar in a dry frying pan; when it melts, add balsamic and mix thoroughly.

Bring to a boil, then remove from heat and cool. After the sauce has cooled, add finely chopped dill and basil to it.

Cut the lightly salted salmon into small cubes with a side of 0.5 centimeters. We also cut 100 grams of cheese. Mix salmon, cheese and vinegar-sugar syrup in a deep bowl. Let it brew for 5 minutes.

While the salmon is marinating, prepare the cheese chips for serving. Grate the remaining cheese and on a dry baking sheet lined with parchment paper, pour the cheese crumbs along the serving ring to make circles.

Place the baking sheet in an oven preheated to 180 degrees for 10 minutes (check that the cheese has time to melt), and then take it out, cool it and carefully remove it from the parchment with a flat spatula.

Separately, prepare the sour cream sauce: beat sour cream or cream with sugar, add salt to taste, lemon juice and finely chopped green onions. Now it’s time to serve: put a couple of cheese chips on a flat plate, place a serving ring next to them and place the tartare in it.

Pour a little sour cream sauce over everything and serve!

Avocado tartare

Another frequent guest in fish tartare is avocado. It perfectly complements the delicate taste of salmon and at the same time makes the dish doubly healthy, because the beneficial properties of red fish are also supplemented by the benefits of avocado, a natural leader in the amount of magnesium, potassium and phosphorus.

And besides 150 grams of salmon and half an avocado, we will need:

• Crimean onion - 1 small onion;
• olive oil - 1 tablespoon;
• black pepper - to your taste;
• pickled capers - 100 grams;
• freshly squeezed lemon juice - 2 tablespoons;
• rye bread - 1-2 slices.

Cooking time: 15-20 minutes.

Calorie content: 135 kcal/100 grams.

The calculation is based on one person or two half-portions. Prepare the base for the tartare: finely chop the onion and capers, mix, season with pepper and vegetable oil. Cut the salmon and avocado the same way - into half-centimeter cubes. Sprinkle the avocado with lemon juice to preserve it.

To serve, cut a circle out of a slice of bread into a ring and dry it in a dry frying pan or in a toaster. Place a layer of fish on it in a serving ring, and on top - a layer of onions and capers. Then - a layer of avocado and again - salmon. The pyramid is closed again with avocado, which we sprinkle on top with olive oil. In this form, the tartare is ready to serve.

Fish tartare with cherry tomatoes and quail eggs

A popular way to serve salmon tartare is to combine it with quail eggs and cherry tomatoes. This option looks very presentable and can decorate any table.

Let's prepare it in large portions, because in combination with the other ingredients, such tartare can serve, if not as a decent dinner, then certainly as a substitute for a salad. To prepare it you need:

• lightly salted salmon - 250 grams of fillet;
• Iceberg salad - 2-3 leaves;
• arugula - ¼ bunch;
• capers - a small handful;
• Yalta onion - 1/3 of an onion;
• French mustard (beans) - 30 grams;
• sugar - ½ tablespoon;
• half a lemon;
• balsamic vinegar - 2 tablespoons;
• quail egg - 1 piece;
• vegetable oil for frying and olive oil - to taste.

Cooking time: 15 minutes.

Calorie content: 135-150 kcal/100 grams.

We also take salt to suit our taste - some people don’t need it at all. To begin, tear the lettuce leaves with your hands and place them on a plate. Place arugula leaves on top. Place the mustard between the leaves in the form of drops. We serve the dish with a quarter of a lemon, and place a serving ring in its center.

Chop the lightly salted salmon fillet into pieces, then go through it with a knife again to make the cuts even smaller. We chop the onion in the same way as the salmon. Squeeze the remaining quarter of the lemon onto the onion and fish mixture. Add salt and mix with a knife. Place half of the onion-fish mixture on the bottom of the ring. On top of this layer are capers. Cover with the remaining fish and remove the ring.

Add a couple of drops of olive oil into a frying pan, crack in a quail egg and fry with fried egg so that the yolk remains runny. Place the fried egg on the tartare. Pour vinegar into a saucepan and evaporate with sugar, then pour in a thin stream over the egg and fish. Place a cherry sprig on the side and serve!

Salmon appetizer with lime and capers

For this dish, let's take a not-so-popular ingredient - lime. And we’ll complement it with the pleasant piquant taste of pickled caper blossoms.

• lightly salted or fresh salmon - ½ kilogram;
• capers - 1 tablespoon;
• shallots - 3 onions;
• green onions - 1 bunch;
• lime juice - 1 tablespoon;
• soy sauce - 1 tablespoon;
• olive oil - to taste.

Cooking time: up to 15 minutes.

Calorie content: 150 kcal/100 grams.

Finely chop a couple of green onions. Add finely chopped shallots. Cut the salmon into smaller cubes, optimally if the size of the edge is no more than 5 millimeters.

We cut the capers like fish and mix them with it and onions. Add soy sauce, olive oil, lime juice.

Place the bowl of tartar on the crushed ice and mix thoroughly. Then we put it into molds and put it in the refrigerator to settle for half an hour.

Place the finished tartare on plates, decorate with lettuce leaves and green onions, place ¼ lime on a plate and serve along with the tartare.

Do you want to surprise your guests with tartare? Try experimenting a little when preparing it:

• salt the fish yourself: cut the salmon fillet into slices and sprinkle with a mixture of salt and sugar in a 1:1 ratio. Add coriander and black pepper and leave to salt for a day or two;
• make several types of tartare at once and serve them on a large platter in the form of a mix;
• try adding oriental notes to fish tartare using fresh ginger root, finely grated with salmon and sesame oil instead of olive oil;
• if you want to cut the salmon smaller, freeze it a little;

These and other tips will help make your salmon tartare the best in the world, and you yourself will surely love its delicate taste and variety of shades, which can be changed at your discretion.

French dishes have always been distinguished by their sophistication. The salmon tartare recipe consists of certain, neatly chopped ingredients and is known to many cooks. Chopped products are seasoned with a special sauce. The main feature of the dish is that the ingredients for it can be used fresh frozen, pickled or not very salty. For this reason, salmon should not be cooked. The seafood is salted or used defrosted. Tartar is a tasty and healthy dish. The low-calorie snack is part of the diet; it is served as the main treat on the holiday table.

One of the important secrets of preparing tartare is pre-marinating the product and salting it. It is recommended to wipe the prepared salmon fillet with salt and special seasonings, and then wrap it in cling film and store it in a cold room.

• It is recommended to flavor the finished product with lemon juice and sprinkle with aromatic herbs.
• The best dish is made from lightly salted tartare. Tartar should not be particularly salty, everything in moderation, the taste of the fish should be slightly felt, and it should be the main thing.
• Chefs advise marinating salmon in a salted solution. Pieces of the product are lowered into a salty solution for 5 minutes so that they do not float up; secure a weight at the top.

Salmon tartare recipe with photos at home:

Making salmon tartare yourself at home is quite simple. Even a beginner can handle this recipe. Cooking time is about 15 minutes. To create the dish you will need some utensils. Some of the products will need to be boiled or fried. You will also need a cutting board for cutting food. An important place in the appetizer is sauce or marinade.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Salmon tartare with avocado

This is one of the most popular recipes. Avocado perfectly emphasizes the refined taste of a dish and makes it more nutritious. The valuable qualities of salmon are complemented by the components contained in the exotic dish: magnesium, potassium and phosphorus.

• 150 grams of salmon;
• avocado - half a fruit;
• onion - 1 head;
• olive oil - 1 large spoon;
• black pepper - according to taste preferences;
• capers – 100 grams;
• lemon juice - 2 large spoons;
• rye bread - 1 piece.

Cooking time 15-20 minutes. Calorie content 135 kilocalories.

Subsequence:

1. Chop the onion and capers, mix the products, season with pepper and vegetable oil.
2. Cut salmon and avocado into cubes. To ensure that the avocado retains its taste and appearance for a long time, it is watered with lemon juice.
3. Cut a ring from a piece of bread, dry it in any convenient way, put a layer of fish on it, then onions and capers, then avocado and salmon.
4. Before serving, sprinkle the appetizer with olive oil.

This tartare is served on the festive table in portioned plates; tartlets look beautiful with it.

Classic tartare

The standard recipe, one of the simplest, does not require additional products. Available in almost all trendy restaurants. This dish of French cuisine is loved by all gourmets, it is easy to prepare, always turns out, and it is impossible to spoil it.

• 350 grams of salmon;
• 1 head of red onion;
• wine vinegar -15 ml;
• 15 milliliters of lemon juice;
• olive oil -30 milliliters;
• greenery;
• seasoning.

Manufacturing sequence:

1. In a small container, mix lemon juice and vinegar, finely chop the onion, and pour in the prepared marinade.
2. Finely chop the greens, add salt and pepper.
3. Cut the salmon fillet into small pieces.
4. Mix the product with the onions in the marinade, add herbs and oil to the dish.
5. Tartar is ready to serve.

Salmon tartare with cucumber is very tasty

The dish has an exquisite taste.

Required Products:

• 100 grams of salmon;
• cucumber -100 grams;
• onion - one large spoon;
• soy sauce and pepper;
• lemon – 1 teaspoon;
• olive oil - to taste;
• bread - 1 slice.

Cooking instructions:

1. Cut the salmon, cucumber and onion into small pieces.
2. Cut Borodino bread into triangles, place in a bowl, and leave to dry.
3. Season the dish with Kikkoman soy sauce, pepper, lemon juice and oil.
4. Place the tartare on a plate through a mold and wrap it in bread.

Mango tartare

An exotic fruit that adds sophistication and sophistication to any dish.

Required Products:

• rice cereal -100 grams;
• 50 grams of mango;
• 50 grams of salmon;
• red onion - 50 grams;
• lemon juice;
• salt;
• pepper;
• Tabasco;
• olive oil.

Sequence of dish creation:

1. It is best to use white, long-grain rice as a rice pillow; boil it in a bag.
2. We cut salmon, onion and mango into equal pieces, combine the ingredients, season them with salt, pepper, lemon juice, Tabasco, and olive oil.
3. Using a serving ring, place the rice first, followed by the tartare.
4. Decorate the tartare with mango pieces and mint leaves.

Tuna and salmon tartare

The appetizer is quite simple to prepare.

Products needed:

• avocado - 0.5 pieces;
• salt, pepper, lemon juice;
• 70 grams of salmon;
• tuna -50 grams;
• olive oil -10 grams;
• sesame oil -5 grams;
• balsamic vinegar -3 grams;
• sesame – according to taste;
• soy sauce -5 grams;
• cilantro -1 gram;
• shallot -5 grams.

Cooking instructions:

1. Peel ½ of the avocado, mash with a fork, add lemon juice, salt and pepper.
2. In another bowl, place tuna, salmon, sesame and olive oil, vinegar, soy sauce, sesame seeds, onion, salt, pepper.
3. Place avocado cream in rectangular molds, add fish mix on it, and decorate with watercress.

Conclusion

Salmon tartar recipe It’s simple and quick to prepare, just 5-7 minutes of time, and on your table is a chic, restaurant-style dish of French cuisine. Try to start cooking with the classic version, it is famous for its sophistication, although the products are the most ordinary. Afterwards, you can combine products yourself and create tartare according to new recipes. An important feature of the snack is that all products are interchangeable. If you don’t have an ingredient on hand, you can replace it with something else.