Salmon Tartare

Salmon Tartare

Salmon tartare is somewhat different that classic steak tartare. It does not need the raw egg yolks, and instead serve it with homemade herb and caper mayonnaise, extra capers and mustard

6 servings


1 to 1 1/2 pounds salmon fillet with skin, pin bones and dark patches removed
6 tbsp capers whole-grain mustard


Cut the salmon into cubes about 1/4 inch on each side using a chef’s knife or by pulsing briefly in a food processor Just before seving, spoon a mound of salmon in the center of 6 chilled plates or glasses. Pass the tartar sauce, capers, and mustard for guests to mix into the salmon tartare to taste


Homemade herb and caper mayonnaise recipe to follow Tastes great with this!

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes