Salmon tartare

Salmon tartare is such a lovely elegant yet light appetizer with delicate flavors. It's quick and easy to prepare yet looks and tastes special. Perfect for date night and entertaining.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

I'm sure we all have them: dishes that we associate with particular places, and sometimes even a particular meal. Some are more obvious like paella by the beach in Spain or smørrebrød (Danish open sandwiches) in a food hall in Denmark. For me, salmon tartare will always have an association with a small restaurant in Geneva.

As a rule, Geneva is maybe not known for all that much variety in the food available (maybe in part that it's really quite a small town), but you an get a great steak and this salmon appetizer is also common on the menu. 

The two dishes actually work well together to make a delicious special-feeling meal. And they are both - this in particular - surprisingly easy to recreate at home, too.

Origins of salmon tartare

The exact origins of this dish are not really known. One version suggests it was Louis XIV's chef who popularized it, as part of his constant seeking to bring new flavors and textures to the king's table. Others suggest it may be older, or come from former French colonies in the Pacific. 

As for the name, some say it's connected to tartar sauce which would commonly be served with fish. Others, meanwhile, draw on what's often cited as the origin of steak tartare which is the Tartar warriors of Genghis Khan, said to have tenderized meat by placing it under their saddle. 

Origins aside, different forms of tartare have been popular for centuries as an elegant appetizer dish in France and other countries. But it's more than just restaurant food - you can easily make it at home.

Despite being a dish that has been around a long time, there's not actually a lot of consistency in the seasonings used in salmon tartare. The thing that characterizes this dish is the fact that you finely dice the raw fish then add light flavors. But you can vary exactly what those are.

Tartare versus sushi and other raw fish dishes

These days, you will find many dishes that contain raw fish and distinguishing between them can get a little confusing. Here's some ways to tell them apart:

• Sushi is often used generically to describe Japanese sashimi, which is slices or raw fish, as well as sushi rolls that include seasoned rice, seaweed sheets and a filling, and nigiri, where slices of fish are on top of rice. Generally, the fish itself is not seasoned before serving, other than maybe wasabi between the fish and the rice in nigiri. 
• Italian fish crudo looks similar to sashimi as you serve the fish in slices but you season it gently first, often with citrus and a little oil. 
• Peruvian tiradito draws on sashimi, adding a very Peruvian sauce made with lime and aji amarillo chili.
• Ceviche is another better known Latin American dish that starts with raw fish but it's "cooked" in a chili-lime mixture so that the texture changes a little. While the fish is diced, it's in larger chunks compared to tartare and you often mix the fish in with some vegetables.
• Salmon (and other fish) tartare starts with finely chopped fish that you add light seasonings. You generally mould the mixture before serving, though you can serve it directly on top of small toasts. 

They might be sometimes subtle differences, but they do all taste unique and are all well worth enjoying. And for all, you want to start with really good quality fish, and have a sharp knife to help prepare it.

Ingredients for salmon tartare

Here I have used relatively classic French-style flavors:

• Salmon - this is, of course, the star part of the dish. Make sure you use sushi grade salmon as you are using it raw. I recommend using salmon fillets rather than a piece from near the tail, even though you are chopping it up, as the texture and balance of fat in the fish is generally better. Remove and skin, bones and the brown-grey part near the skin.
• Lemon juice - this is one of the few other consistent ingredients in the French versions of this dish. Use freshly squeezed juice for the best flavor. The acid helps cut through the fattiness and richness of the fish and compliments fish well. 
• Shallot - this too, is a relatively common addition. It adds a lovely texture and flavor to the dish. You can also use red onion or a sweet onion, but I'd avoid anything too sharp.
• Chives - while not pictured below, chives add a nice extra allium element.
• Capers - these are in many versions of this dish and pair really well with seafood. They add a lovely contrasting salinity and a pop of color, too. If you don't have any, or are not a fan, you can skip them.
• Dijon mustard - this may be slightly less common, but I like the flavor it adds and it also helps to bind the mixture a little. You only need a little as you don't want to overpower the other delicate flavors. 

You will often serve this garnished with fresh chives, or you can also mix some chopped chives into the dish, too. If you like, you can mix in some oil though personally I don't feel you need it.

Flavor variations

As mentioned, I have gone more with the French style preparation of this dish which uses onion, lemon and typically capers. But you will also find more Asian, in particular Japanese-inspired versions that include some soy sauce, sesame oil and maybe lime juice, ginger and/or wasabi. Both are delicious, just different. 

You can also add a spicy element to the flavoring and use different fish such as tuna or trout. While chives are most common as a herb in there, you could also add dill. Despite being so simple, it's something you can play around with a little.

How to serve this dish

This is typically served as an appetizer and since the flavors are relatively delicate, you want to make sure you don't overpower it. Some small pieces of toast are a common side and perfect to help scoop up pieces of the fish. You could also use potato chips or serve it ready-topped on crostini. A small amount of crème fraîche adds a nice garnish and pairs well, too.

A really simple, light salad is also good - go for mostly greens such as arugula/rocket and shaved asparagus or thinly sliced fennel or cucumber. A French vinaigrette as a dressing works well and is a much better flavor match than, say, balsamic or a creamy dressing.

Particularly with more Asian flavors, you might also mix in some diced avocado with the fish or make a chunky salad alongside that includes it.

Salmon tartare is such a lovely, elegant appetizer with delicate flavors. It's light and easy to eat but also quick and easy to prepare. Keep it in mind for your next dinner party or date night, and you and your guests will be sure to enjoy.

Enjoy easy raw dishes? Try these!

• Beef carpaccio (thinly sliced beef with a simple truffle oil dressed salad)
• Scallop ceviche (scallops 'cooked' with lime and chili - fresh and delicious)
• Tuna tataki (technically not fully raw but lightly seared tuna with a simple soy-based dressing)
• Salmon poke bowl (Hawaiian-style raw fish with a light soy-based dressing, served here over with rice with garnishes)
• Plus be sure to get some inspiration from the many appetizer recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

This post was first shared in April 2017 and has been updated with additional tips and information and some new photos.

See more seafood ideas:

• Grilled Baby Octopus by Food Lust People Love
• Manhattan Clam Chowder by Cindy’s Recipes and Writings
• Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
• Pecan Crusted Cod by From the Bookshelf
• Scallops with Orange Butter Sauce by My savory spoon
• Shrimp Salad Sandwich by Soulfully Made
• Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
• Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman

Remember to pin for later!