Equipment
Chef knife
Cutting board
Medium mixing bowl
Small mixing bowl
Whisk
or Fork
Spoon
Ingredients
4 servings
Tartare Base
- 300 g sushi-grade salmon, skinless, pin bones removed
- 50 g cucumber, seeded and finely diced
- 20 g shallot, finely minced
- 5 g cilantro, fresh, finely chopped
Dressing
- 15 ml lime juice, freshly squeezed
- 15 ml extra virgin olive oil
- 2 g flaky sea salt
- 1 g black pepper, freshly ground
Serving Vessels
- endive, leaves separated
Nutrition (per serving)
241
Calories
19g
Protein
5g
Carbs
23g
Fat
1g
Fiber
1g
Sugar
1623mg
Sodium
Method
01
Using a sharp Chef knife and Cutting board, cut the salmon into fine 5 millimeter cubes.
02
In a Medium mixing bowl, combine the diced salmon, cucumber, shallot, and cilantro.
03
In a Small mixing bowl, whisk together the lime juice, extra virgin olive oil, flaky sea salt, and black pepper until temporarily emulsified.
04
Pour the dressing over the salmon mixture and gently fold with a Spoon to combine. Allow to chill in the refrigerator for exactly 15 minutes to let the flavors meld.
15m
05
Spoon the rested tartare mixture onto the prepared endive leaves and serve immediately while cold.
Chef's Notes
- Always source sushi-grade or sashimi-grade fish from a reputable fishmonger. This term indicates the fish has been professionally flash-frozen to kill parasites, making it safe for raw consumption.
- Keep the fish as cold as possible during preparation. You can place your Medium mixing bowl over a larger bowl filled with ice water to ensure the fish stays firm and fresh.
- A very sharp knife is absolutely crucial. A dull knife will crush the delicate flesh of the fish rather than yielding clean, elegant cubes.
- To switch up the flavor profile, swap the salmon for yellowfin tuna and add a dash of toasted sesame oil in place of the olive oil.
Storage
Refrigerator: 4 hours — Consume as soon as possible. The acid will begin to cook the fish after 30 minutes, altering the texture.
