French Salmon Tartare
French Salmon Tartare
This salmon tartare is a little bit fancy but easy to make and extremely delicious. The raw salmon is coated in a home-made mayonnaise mixed through with lemon, spring onion, capers and fresh parsley.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 large egg yolk, room temperature
- 1 tsp Dijon mustard
- Sea salt & freshly ground black pepper, to taste
- 80mL extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 spring onions, white part very finely chopped
- 2 tbsp capers, finely chopped
- 2 tbsp fresh parsley leaves, finely chopped
- ¼ tsp Worcestershire sauce
- ½ tsp Tabasco sauce, optional
- 500g sashimi-grade salmon fillets
- 2 tbsp micro herbs or fresh herbs
- ½ French stick or baguette
Method
- In a medium jug, whisk the egg yolk, mustard and a good pinch each of salt and pepper for about 1 min.
- Add the olive oil a little at a time, whisking constantly, until you get a thick mayonnaise. I get someone to help here and drizzle the oil as I whisk.
- Now, add the lemon juice, lemon zest, spring onion, capers and parsley. Add the Worcestershire sauce and Tabasco, taste and season again if required.
- Set aside in the fridge while you prepare the salmon.
- Remove any skin or dark parts from the salmon so you have only the best flesh to serve. Dice into 1cm cubes. It needs to be small pieces.
- Mix the salmon and mayonnaise together. Let rest in the fridge for at least 10 mins to allow the flavours to develop.
- To serve, place in a small bowl. Decorate the top with micro herbs or chopped fresh herbs.
- Arrange thin slices of baguette (toasted if you like) next to the bowl.
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