Our Tartare de Saumon, or Salmon Tartare in English, is the definition of summer. It is a French gastronomy specialty and enjoyable all summer-long. The term “tartare” usually implies a raw preparation. In France, our popular tartare dish is beef tartare, but a tartare can be created with fish as well. Salmon Tartare can be used as an appetizer or an entrée. We prefer it as an appetizer. Your tartare can be accompanied with sliced or cubed avocado, a small arugula salad, some toasted baguette, or even homemade or store bought potato chips. Of course we prefer everything homemade. We like to pair our tartare dish with a dry white wine (Chardonnay) or a Rosé.
The key to realizing the perfect Salmon Tartare is obtaining the freshest and best quality fish. In France, we were accustomed to fish markets with daily fish and shellfish inventory coming from the Atlantic Ocean, the Mediterranean Sea, and the coast of Africa. Boulogne sur Mer, Saint Quay Portieux, and Le Port de Lorient are amongst the biggest harbors in France. Salmon, among others, came mostly from the Scandinavian countries. Since our move to the Washington D.C. area, we have relied on Whole Foods Market, Pesca Deli, Butchers Alley in Bethesda, the District fishwife at Union Market, and The Wharf DC by Southwest Waterfront*. Upon purchase, request a bag of ice to help keep your fish chilled and fresh until you arrive at your destination.
It is an easy recipe that you could even make when traveling with access to a kitchen in your Airbnb. Most people who travel enjoy eating out. We do both whenever possible. The feeling is irresistible when we have access to fresh ingredients from the region, and at that moment, we would make a home cooked meal while vacationing.
We strongly believe the best ingredients make the best meals; therefore, we suggest using wild-caught Scandinavian salmon. From experience, it is leaner and tastes better. In our recipe, we used one of our favorite French brands, Maille whole- grain mustard, which can be found at your local grocery store. You could also use Amora, another French brand. As for the rest of the ingredients in this recipe, we shopped at our local farmers' markets (Dupont Market, Eastern Market, Silver Spring and Bethesda) and a local organic grocery store. We encourage you to do the same!
Hop Hop C’est parti !
Ingredients for 6
- Ice to keep the salmon chilled during preparation
- 680 g/1.5 lbs boneless, skinless salmon fillet
- 1 tbsp fresh lime juice
- 2 tbsp minced fresh chives
- 2 tbsp minced fresh parsley
- 1 tbsp whole – grain Maille mustard
- 1 1/2 tbsp minced shallot
- 1/4 tsp lime zest
- 3 tbsp olive oil
- 1 Avocado
- Kosher salt and freshly ground black pepper
- Homemade potato chips or toasted baguette
- Place your fresh salmon in a bowl and fill another with ice.
- Now place the bowl of salmon in the container filled with ice to allow the fish to chill.
- Use a knife to cut the salmon in small cubes and keep in the chilled bowl as you cut it.
- Set aside the salmon bowl (still chilled) in the refrigerator.
- Add the diced shallots and the remaining ingredients to the salmon.
- Season with salt and pepper and mix thoroughly.
- Transfer tartare to a serving plate with, avocado, arugula salad, toasted baguette or homemade potato chips.