California-style salmon tartare
California-style salmon tartare

California-style salmon tartare

Preparation 35 minutes
Cooking time none
Servings 4 appetizers


  • 1 lb fresh salmon fillet
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh basil, finely chopped
  • 24 capers, finely chopped
  • 1/2 medium red onion, finely chopped
  • 3 shallots, finely chopped
  • Salt and pepper, to taste


  1. Debone the salmon and remove skin if necessary. Cut the filet into very small cubes of about 6 mm (1/4 inch). Avoid leaving big cubes. Set aside in the refrigerator.
  2. Finely chop the chives, basil, shallots, red onion and capers. Set aside.
  3. Squeeze the lemon juice into a bowl. Add olive oil, mustard, fine herbs, shallots, red onion, capers and salmon, and mix well.
  4. Add salt and pepper to taste.
  5. Cool the mixture in the freezer for 15 to 20 minutes (so it becomes very cold but not frozen).
  6. Put the mixture into tapas spoons, decorate with fresh shoots and drizzle with olive oil.
  7. Serve immediately.
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