How to make salmon tartare

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Salmon is the main ingredient in Asian food, but it is also a key food when we want to eat a healthy diet. Tartar is a dish made from raw fish or meat cut into cubes and seasoned with spices or sauces and some citrus fruit is added. You can also be creative when presenting the dish and you can add an arugula base or include fruits such as avocado or mango in its preparation. In this article we explain how to make salmon tartare.


  • 400 gr of salmon without skin or bones.
  • 30 gr of pickles.
  • ½ ripe avocado.
  • 30 gr of capers.
  • 1 tablespoon English or Worcestershire sauce.
  • 5 tablespoons olive oil.
  • ½ onion.
  • Chives for garnish.
  • Juice of half a lemon.
  • Salt.
  • Pepper.

Steps to follow to make this recipe:

  • The preparation of this recipe will take you about 40 minutes.
  • Previously remove the bones and the skin with a sharp knife and cut the salmon into pieces of approximately one centimeter. If it is still a little frozen it will be easier for it not to unravel.
  • In a bowl, mix the finely chopped onion, also cut the chives, capers, and pickles and place everything together.
  • To the previous mixture add the olive oil and the English or Worcestershire sauce, the salt and the freshly ground pepper, join all the ingredients with a spoon.
  • Add the diced salmon to the base that we prepare with the dressings and sauces. Let it marinate to absorb all the flavors by covering the mixture with plastic wrap.
  • While the salmon is marinating, you can use a spoon to scoop out the meat and add the lemon juice. It is necessary that the avocado is ripe so that it can bind well with the salmon and be a compact mixture.
  • Add the avocado to the marinated salmon and mix everything with a teaspoon. It is advisable to do this step just when it is going to be served, since we will prevent the salmon from overcooking. If you prefer the more cooked salmon, you can put everything together and reserve in the fridge until serving time. Present it as a starter.
  • This dish is very versatile, so you can adapt it to what you like, if you prefer you can do without the capers and pickles. Also decorate with lettuce or arugula leaves as a base or add other fruits such as mango.
  • Depending on how you want to serve it, use a plating ring and distribute it on each plate, use a margarita glass and present it as a salad or simply place the mixture on some canapés.


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