Salmon tartare

By Your Guardian Chef
January 5, 2016
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Author Notes: Salmon tartare is raw salmon, so you need to ensure that the salmon is very fresh and can be eaten raw, similar to the salmon used for Sushi. It should have been kept at -20 C for at least 7 days, to ensure all parasites have been killed. Always check with your fish monger.Your Guardian Chef

Serves: 6 people

  • 300 grams fresh salmon Treated for Sushi use
  • 1/2 cucumber
  • 1/4 red Onion
  • 1/4 teaspoon original English mustard
  • 1 lemon juice
  • 20 grams olive oil extra virgin
  • 3 slices whole wheat bread for toasts
  1. Cut the salmon and a ¼ onion into small cubes with a sharp knife.
  2. Do the same with the cucumber, but first remove the core with the seeds as it will make the tartare too watery. Season with the dressing, and add salt and pepper to taste.
  3. Pour it into 6 small glasses, letting it rest for at least 30 minutes before serving.
  4. In the meantime, slightly toast the whole wheat bread and cut into thin strips.

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