Salmon tartare is raw, you will need to make sure you get the very best quality fish possible. Take reasonable precautions when it comes to the hygiene and temperature, and serve the fish right away after you mix it up. Do not leave it out on the counter where it can become warm. This salmon tartare is excellent to serve as a appetizer with simple cucumber slices, paleo crackers or if you have paleo bread on hand my favourite being Plantain Paleo Bread, just simple slice the bread fairly thin and toast in oven or toaster depending if you choose to cut them in to crack size pieces. If you are not comfortable with eating raw fish, you could use the other ingredients in thisd recipe with cooked salmon and create a wonderful salad instead, it wont be tartare, but it will still be delicious.
14 oz. wild salmon filet, cut into small chunks
7 oz. smoked salmon, minced
3 tbsp red onion, minced
2 tbsp garlic and dill pickled cucumber, minced
1 garlic clove, minced
Zest and juice of 1 lemon
2 tbsp fresh basil, minced
2 tbsp fresh mint, minced
2 tsp dried oregano
5 tbsp extra virgin olive oil
2 tbsp Dijon mustard
Sea salt and freshly ground black pepper
- In a bowl, combine all the ingredients except for both salmons. Stir to combine.
- Add both the fresh salmon, and the smoked salmon to the bowl, and stir again.
- Season to taste with salt and pepper and serve right away with lime wedges and extra mint on top as optional
Number of Servings: 4by