Perfect Salmon Tartare

How to make a perfect Salmon Tartare

How to make a perfect salmon Tartare? Very easy actually. All you need is to follow 5 simple principles/steps:

  • Choose a good quality raw fish & slice it neatly
  • Marinate your fish for an additional layer of flavour
  • Sauce-sauce-sauce!
  • Don’t forget about the binding mixture (so your Salmon Tartare doesn’t fall apart)
  • Serve with some crunchy companion (to offer a variety of textures for your exuberant palate)

You can watch the full video of me making a Perfect SALMON TARTARE here

Part 1 - Salmon preparation (incl. marinade)

  • 200g Sashimi-grade Salmon
  • 50g Sake
  • 50g Mirin
  • 100g Soy sauce
  • 1.5g Ginger powder
  • 25g Cane sugar

Ingredients, you’ll need

Directions

  1. Remove skin, brown flash and bones (if any) off your salmon fillet.
  2. Slice* your salmon fillet with a sharp knife about 5mm thick, and then chop to small cubes (5*5mm).
  3. Prepare a marinade by mixing together all the rest of the ingredients and simmering** the mixture for about 2 min to let all the alcohol evaporate, leaving only the deep flavourful notes.
  4. VERY IMPORTANT – Let your marinade cool down completely***. 
  5. Pour the cold marinade over your salmon cubes, cover with plastic (touching the surface of the mixture to prevent oxidation from happening).
  6. Put it in the fridge and marinate for about 3 hours.
*Use a sharp knife for slicing fish and try to slice it in a single movement to prevent the fragile flash from tearing apart unevenly.
**Do not boil – simmer! Simmering = letting air bubbles gently float from the bottom of the pan to the top, in course of heating up the liquids. Key word – gentle.
***Any fish (and salmon as well) has very fragile meat, that turns from raw to cooked extremely fast. If you’re too impatient in this step, you’ll probably cook your salmon with hot marinade, instead of preserving its raw state.

Part 2 - Binding mixture for our perfect Salmon Tartare

  • Rasp of 1 Lime
  • 2tbsp Lime juice
  • 30g Whole-grain mustard
  • 60ml Chili-infused oil
  • Rasp of 1 Ruby egg*

Ingredients

Directions

  1. Mix all the ingredients with a whisk.
  2. Once the salmon had marinated for a couple of hours, drain the marinade off as much as possible.
  3. Mix the salmon with about 2 tsp of this binding mixture. Make sure it’s just enough to bind the pc of salmon together, not too much.

*Ruby egg is a cured egg yolk in a special mix. There’s a detailed video recipe on how to make a Ruby egg, currently available exclusively to my Patreons and YouTube members. If you are interested, check it out. Otherwise, you can substitute it with a regular cured egg yolk. 

Part 3 - Pistachio sauce

  • 60g Pistachio paste
  • 10g Shallots
  • 10g Honey
  • 5g Sherry vinegar
  • Salt
  • 50g Olive oil

Ingredients

Directions

  1. Roughly chop shallots.
  2. Blend together shallots, pistachio paste and honey to smooth consistency.
  3. While still blending start adding olive oil slowly-slowly, so the oil incorporates slowly enough to the mixture without splitting it*. Add enough oil so the mixture is still thick enough, without turning it into a dressing (more loose consistency).
  4. Stop the blender, add seasoning and a touch of sherry vinegar** and blend everything again.
*This sauce is an example of a non-stable emulsion, i.e. a sauce that lacks an emulsifier as such. E.g. many vinaigrettes are non-stable emulsions. Which basically means that over time, during the storing process, this sauce might split up. All you need to do is shake it vigorously to mix the oil and water particles together again, or prepare this sauce “to order”, i.e. just before serving. 
An example of a classing emulsifier is a raw egg, or lecithin powder (for my molecular gastronomy lovers here).
**Add as much sherry vinegar, so you can just taste a note of it, not so the sauce becomes too sour.

Part 4 - Plating

  1. Plate your perfect Salmon Tartare with a pistachio sauce on a side, and decorate with a few Swiss Chard Chips, or crostinies. 

Tools, you might need for this recipe

**Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you).

Microplane Zester
Microplane Zester
Hand blender
Food Digital Thermomether
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