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If you’re looking for a holiday appetizer that’s easy to make, looks impressive, and always gets rave reviews, this salmon tartare is your answer. It’s fresh, vibrant, flavorful, and perfect for Christmas dinner, special occasions, or any time you’re craving a light seafood starter or when you want to impress your guests.
Table of contents
Why You’ll Love This Recipe
This salmon tartare recipe keeps things simple while delivering tons of flavor. You only need a handful of ingredients, and the texture is perfectly balanced thanks to a mix of fresh salmon and smoked salmon, plus a creamy element from crème fraîche. The dish is finished with a peppery arugula oil, which adds color, freshness, and a restaurant-quality touch. While perfect as an appetizer, I also love eating it on a bagel.
Ingredients Salmon Tartare
To make the tartare, you’ll need:
- Fresh salmon fillets – without salmon skin and of course without bones
- Smoked salmonÂ
- Chives or green onion – you can also add a bit of shallot if you want. Adding capers is also delicious.
- Lemon juice (or lime juice)
- Crème fraîche
Additional ingredients that would work well together are avocados, cucumber or a little bit of red onion. As for garnishes you can also add a bit of sesame seeds to the salmon tartar.
You can chop the salmon by hand or use a food processor for speed – just be careful not to puree it. A little texture goes a long way.
Arugula Oil
The arugula oil is optional but highly recommended. It’s incredibly easy to make and adds both color and bitterness that pairs beautifully with the rich salmon. You only need fresh arugula and olive oil. Alternatively you can also make this with parsley oil.
Pro tip: Let the oil rest for about an hour at room temperature so the flavors can develop. When it first comes out of the food processor it may seem bland, but after resting it becomes fragrant and delicious.
Tips for Making Salmon Tartare
Use the Freshest Salmon
This recipe uses raw salmon, so freshness matters. Ask your fishmonger for sushi-grade salmon and let them know it’s for raw consumption.
Fresh + Smoked Combination
Unlike classic tartare that uses only raw salmon, this version uses both fresh and smoked salmon. The smoked salmon adds saltiness and depth, so you won’t need to add much (if any) extra salt.
Don’t Overmix
Pulse the salmon in the food processor just a few times – don’t let it turn into a paste. Visible chunks make the texture more enjoyable.
Flavor Add-ins (Optional but Great)
You can customize with:
- Black pepper
- Dijon mustard
- A splash of Worcestershire sauce
- Fresh herbs (chives or dill)
How To Plate Salmon Tartare
To get that professional, restaurant-style presentation, use a round cookie cutter or metal ring mold (around 10 cm). Brush the inside with olive oil so the tartare releases easily, press in the salmon mixture with the back of a spoon, then lift the ring. Serve with:
- Crackers
- Toasted bread
- Crostini
- Tortilla chips
Top with freshly chopped chives or dill. Drizzle the arugula oil around the tartare for a pretty finish.
Variations
If you want to switch things up, try:
Asian-Inspired Salmon Tartare:
Add soy sauce, sesame oil, a splash of coconut milk, and a little lemongrass.
Dairy-Free Version:
Use mayonnaise instead of crème fraîche. This also makes it paleo-friendly and lactose-free.
Herb Oil Swap:
Use parsley oil instead of arugula for a milder taste.
And if you love this style of appetizer make sure to also check the more classic steak tartare or the vegetarian tomato tartar.
FAQ Salmon Tartare
Yes – you can prep the tartare a few hours in advance. Store it covered in the fridge until ready to serve. Keep the arugula oil at room temperature for the best flavor. Add toppings just before plating.
Yes – as long as the salmon is very fresh and labeled sushi-grade or suitable for raw consumption. Always buy from a trusted fishmonger and let them know you plan to eat it raw. That said; it might not be a good idea for pregnant women or vulnerable people.
Use sashimi- or sushi-grade skinless salmon fillet. Wild salmon is great for flavor, while farmed salmon tends to be richer and fattier. Both work as long as they are approved for raw use.
Yes, up to 2-4 hours in advance. Keep it covered in the fridge until serving. Add toppings, oil, and herbs just before plating to keep the texture fresh.
Because this recipe uses smoked salmon, you usually don’t need extra salt. Taste and adjust before serving if needed.
Chop or pulse the salmon into small cubes – about 0.5-1 cm (ÂĽ-inch). Avoid pureeing; tartare should have texture.
Pro Tip
The first time I made this salmon tartare I used creme fraiche which is absolutely delicious. But it is very easy to turn this into a paleo or lactose-free version by changing the creme fraiche for mayonnaise. In fact I might actually prefer that version but both are delicious and worth making.
Salmon Tartare with Arugula Oil
Ingredients
- 25 gr arugula
- 200 ml olive oil
- 500 gr salmon filet
- 300 gr smoked salmon
- 1 lemon
- 200 ml creme fraiche
- 15 gr chives finely chopped
How to make salmon tartare
- Remove the thicker stems from the arugula and put it in the food processor. While the machine is turning add the oil slowly.
- Put the oil away for about an hour at room temperature, add salt afterward to taste.
- Chop the salmon filet and smoked salmon in cubes. Make 8 thin slices from the lemon and squeeze the rest. Mix both salmon types with lemon juice, creme fraiche and about 3/4 of the chives. Cover and keep refrigerated until you use it.
- Put the form on a plate and fill with 1/8 of the salmon mixture. With the back of a spoon press it firmly. Remove the ring. Put a slice of lime on the salmon and some of the chives. Drip the arugula-oil around the salmon and serve.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
