Appetizer: France – Tartare de saumon (salmon tartare)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

- 10 oz (280 g) sashimi-grade salmon, skinless and pin-boned, finely diced
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 small shallot, very finely chopped
- 1 tbsp (15 ml) capers, drained and chopped
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 2 tbsp (8 g) fresh chives, finely chopped
- Salt and freshly ground black pepper
- 8 slices toasted baguette or crackers, for serving

Instructions

1. Combine the diced salmon with shallot, capers, chives, lemon juice, Dijon, and olive oil in a bowl; season to taste with salt and pepper and mix gently to bind without mashing.
2. Chill briefly if desired, then portion onto plates or onto toasted baguette rounds using a ring mold for neat presentation; garnish with extra chives and serve immediately.