Normandy Salmon Tartare

Ingredients

• 200 g Fresh salmon (skinless, cut into small dice)
• 100 g Smoked salmon (cut into small dice)
• 50 g Small pink shrimp (peeled, cut into pieces)
• 1 Small tomato (cut into small dice)
• 1 Shallot (finely chopped)
• 1 botte petite Chives (chopped)
• 1 c. à café Pink peppercorns (whole or lightly crushed, to taste)
• to taste Black pepper (freshly ground)
• a pinch Sea salt (flakes)
• 30 ml Liquid cream (about 3 to 4 tablespoons)
• 1/2 Lime (juice + zest)
• a handful Mesclun (mixed salad) (for garnish)

Instructions

1. Prepare the fresh salmon

   Remove the skin from the salmon fillet using a knife by gently sliding the blade between the flesh and the skin, then cut the flesh into small dice of about 1 cm.

   Time: PT5M

2. Cut the other ingredients

   Cut the smoked salmon, tomato, and shallot into small dice. Chop the chives. Set aside separately.

   Time: PT5M

3. Prepare the shrimp

   Peel the small pink shrimp, cut them into two or three pieces depending on size, then add them to the mixture.

   Time: PT3M

4. Zest and squeeze the lime

   Grate the zest of the half lime, then squeeze the juice into a small bowl.

   Time: PT2M

5. Assemble the tartare

   In the bowl, combine the fresh salmon, smoked salmon, tomato, shallot, shrimp, chives, and pink peppercorns.

   Time: PT5M

6. Season

   Pour in the lime juice, add the liquid cream, a pinch of sea salt, and freshly ground black pepper. Mix gently until homogeneous.

   Time: PT3M

7. Chill

   Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour before serving so the flavors can infuse.

   Time: PT1H

8. Plating and finishing

   Remove the tartare from the refrigerator, place it in a presentation ring or shape it with a spoon on the plate. Garnish with the mesclun, a few pink peppercorns, and sprinkle with lime zest.

   Time: PT5M

Nutrition Facts

Calories

283

Protein

25 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh salmon: Fresh tuna
• Instead of Smoked salmon: Smoked trout
• Instead of Small pink shrimp: Frozen peeled shrimp
• Instead of Small tomato: Red bell pepper
• Instead of Shallot: Red onion
• Instead of Chives: Flat parsley
• Instead of Pink peppercorns: Black pepper
• Instead of Liquid cream: Light crème fraîche
• Instead of Lime: Lemon
• Instead of Mesclun (mixed salad): Arugula

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl
• Mixing spoon or spatula
• Zester or microplane (optional)
• Ring mold (optional) (optional)
• Serving plate

Critical Steps — Do Not Skip

• Remove the salmon skin without damaging it.
• Cut all ingredients into uniformly sized dice for a homogeneous texture.
• Do not overmix to keep the fish dice intact.
• Observe the chilling time for the flavors to develop.

Chef Tips from the Video

• Choose very fresh salmon, ideally from a local fish market.
• Chill the mixing bowl before adding the fish to keep the tartare nice and cold.
• Serve immediately after plating to enjoy the crunchy texture of the pink peppercorns.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1 to 2 days in the fridge.

Freezer: Not recommended, the tartare loses its texture.

Room temperature: Do not leave at room temperature for more than 30 minutes.

Make-Ahead Tips

• Prepare all ingredients (cuts, zest, juice) the day before and keep them chilled.
• Do not add the cream before serving; add it just before mixing to prevent the tartare from becoming too soft.