Salmon tartare: recipe, ingredients, variations and how to prepare it

Among the most sought-after cold starters is salmon tartare: seasoned raw salmon cubes served as an appetizer or a first course. It is quick to prepare and requires few ingredients, which makes it a common option both in home cooking and in restaurants.

In its most common version, this salmon tartare with avocado combines raw salmon cubes with avocado and a simple dressing. Below we explain what it is, where it comes from and how to prepare it step by step.

What fresh salmon tartare is and why everyone loves it

Salmon tartare is salmon cut by hand into small cubes, seasoned and served raw, usually cold and accompanied by a creamy garnish. The quality of the fish is the decisive factor in the final result.

It is also a versatile fish recipe: it allows many combinations of ingredients and takes little time to prepare. It is important to use high-quality salmon that is suitable for raw consumption, in line with food safety regulations.

The most appetizing variations

One of this dish's characteristics is its versatility. The most common variations are detailed below.

The classic salmon and avocado tartare

The classic salmon tartare with avocado is the most widespread combination: the creamy texture of the avocado pairs with the fish cubes. The usual dressing includes lime, sesame oil and soy sauce.

Pairing salmon with avocado allows for variations in the dressing: grated ginger, ponzu sauce or toasted sesame seeds. These ingredients add subtle notes without changing the basic structure of the dish.

Avocado and salmon tartare in its most elegant version

In timbale format, salmon and avocado are presented in alternating layers inside a plating ring. When unmolded, you get a compact cylindrical piece – a presentation commonly used in restaurants.

A salmon timbale can include layers of mashed avocado with lime and fresh chives. It is important to press each layer gently so that the piece holds its shape when unmolded.

The intense smoked salmon tartare

For those who prefer a more intense flavor, the smoked salmon and avocado tartare is a popular alternative: the smokiness adds depth, and the avocado adds creaminess.

The avocado and smoked salmon tartare can be served on toast or on rice crackers, with a drizzle of oil and chives on top.

Avocado and mango tartare, the tropical touch

Mango brings a sweet contrast to the richness of the fish. The salmon tartare with avocado and mango combines these ingredients with a citrus dressing.

Also common is the salmon tartare with avocado and tomato: diced cherry tomatoes add acidity and color to the dish.

Salmon and mango tartare without complications

The salmon tartare without avocado is a solid option: mango, lime and a soy dressing are enough for a lighter version of the dish.

It is also possible to buy salmon and avocado tartare in specialty stores or order it at a restaurant, making sure the fish is fresh and from a reliable source.

Step-by-step recipes

Of all the tartare recipes out there, these three are the easiest to master at home. The base is the same; only the dressing and the accompaniments change.

The basic salmon tartare recipe

This salmon tartare recipe is the most basic one. The steps are as follows:

• Cut the salmon loin into one-centimeter cubes with a sharp knife.
• Season with sesame oil, lime, a few drops of soy sauce and grated ginger.
• Leave to marinate for ten minutes in the fridge.
• Mix with diced avocado and plate using a ring mold.

A technical tip: keep the fish very cold until serving. Temperature directly influences the texture of the dish.

Simple salmon tartare recipe with tomato

A contrasting variation: salmon tartare with tomato and onion, dressed with lime and extra virgin olive oil.

It is advisable to drain the tomato well before mixing it in and to chop the onion finely, so that it adds aroma without overpowering the flavor of the fish.

Original salmon tartare recipe in the Berasategui style

The Berasategui-style salmon tartare, known from the restaurants of chef Martín Berasategui, is usually served with a light foam and a bread crisp. It is a classic that can be recreated at home with accessible ingredients.

For many, the best salmon and avocado tartare is the one that combines creaminess, acidity and a crunchy element. Toasted bread, avocado foam and seasoned salmon cubes are enough to achieve it.

How to make salmon tartare if it is your first time

Learning how to make salmon tartare is simple. The three basic requirements are: very fresh fish suitable for raw consumption, a sharp knife and balanced dressings.

For diners who do not eat fish, a base of avocado tartare with tomato and mango makes it possible to serve a plant-based alternative in the same presentation.

Conclusion

In short, this dish stands out for its freshness, its careful presentation and its quick preparation. With avocado, mango or tomato; as a timbale, on toasted bread or in a bowl; with a classic or a spicy dressing – the combinations are numerous. Anyone looking for high-quality fresh fish will find it among the offerings of Kaifu Sushi in Alicante, Benidorm, Torrevieja and Valencia.

Frequently asked questions