Tartar is traditionally called raw minced meat from any product. It can be made from fresh fish or meat, for example. But most often they cook fish tartare from salmon or tuna. Salmon tartare - a delicate and wonderful dish, a great appetizer. Try to cook it yourself.
Salmon tartare: recipe one
Ingredients:
- 200 grams of fresh salmon;
- one red onion;
- one cucumber;
- tobiko;
- chili sauce (if you like);
- lemon;
- bread;
- Balsamic vinegar (also if you like);
- pepper and salt.
Cooking
Cut the chilled salmon filet into small cubes. Chop the onion and cucumber separately. Mix vegetable with salmon pulp. Add to taste balsamic vinegar and hot chili sauce. Salt, pepper and mix well all the ingredients.
Put the resulting salmon tartare on a dish and garnish with red caviar. Serve best with croutons, grated garlic and slices of lemon.
Salmon tartare: recipe two
Ingredients:
- salmon fillets;
- fresh tomatoes;
- avocado;
- soy sauce;
- lettuce leaves;
- mayonnaise;
- garlic and green onions (for decoration).
Cooking
Cut the salmon fillet into small cubes, chop the tomatoes and avocado in the same way (after removing the bone, of course). Pass the garlic through the garlic squeezer, you can chop it finely. Put the fish in a bowl, pour a small amount of soy sauce and leave for several hours in the refrigerator for marinating.
Find a small round baking dish. Yes, do not be surprised, it will come in handy for you to beautifully serve the dish.
Put lettuce on a plate, put in the center of the form and put in it the so-called salmon mousse. The next layer is avocado mixed with mayonnaise and garlic, then tomatoes. Carefully remove the form and see how beautifully your dish is served.
Top it can be decorated with dill and green onions. This option is more suitable for each individual person. If you want to make a common dish, serve salmon tartare as a cake. The taste is very piquant and gentle, and the appearance is beautiful and presentable.
Salmon tartare: recipe three
Now you will learn the recipe for making salmon tartare with an egg.
Ingredients (for one serving):
- 150 grams of salmon fillet;
- onion head;
- arugula;
- slice of lemon;
- a bunch of basil (green);
- cucumber;
- celery;
- a teaspoon of capers;
- two tablespoons of olive oil;
- Three Baku tomatoes ;
- a tablespoon of wine vinegar;
- 100 grams of tomato juice.
Cooking
Take a tomato, cut out a core from it. Now make several small cuts on it so that it is easier to remove the skin. For 10 seconds, dip the tomatoes in boiling water, the skin is then removed quite simply.
Cut the tomatoes into 4 parts, so it will be easier to chop them. Fold the tomatoes in a blender, add a little tomato juice and chop everything until smooth. Then add vinegar (for a more acidic taste), salt and pepper. Everything, your sauce is ready. Take it for a short amount of time in the refrigerator, let it cool and infuse.
Now prepare the poached egg. To do this, make a small bag out of cling film, pour olive oil into it. This must be done so that the egg does not stick to the film itself. Pour the egg, roll the film in a neat bag and dip in boiling water for 4 minutes. While the egg is boiling, prepare the tartare.
Cut salmon into small cubes, peel and chop the cucumber. Peel and chop celery and onions as you like. Tear or chop finely basil leaves. Mix all the ingredients, pepper them, salt, add olive oil and lemon juice. Stir everything well and put on a dish. At the edges you need to pour the cooked sauce, put the egg and arugula on top.
Sprinkle with pepper and pour olive oil. Salmon tartare is ready.