Salmon Tartare with Tomatoes, Cucumbers & Capers
Recipe type: Appetizer, Fish
Cuisine: American, Italian
Prep time: 
Total time: 
Serves: 2-4
You could certainly swap tuna for the salmon if you prefer.
  • 6 oz. Salmon, skin removed
  • ¼ c. quartered Grape or Cherry Tomatoes
  • ¼ medium Cucumber, peeled, seeded,and diced
  • 1 Tbsp. Capers, rinsed
  • 6 Basil Leaves, torn
  • ½ medium Shallot, finely diced, divided
  • 1 Tbsp. minced Chives, divided
  • zest of ½ Lemon
  • Lemon Juice
  • Extra Virgin Olive Oil
  • Flaky Sea Salt & Freshly Ground Pepper
  1. Place the salmon in the freezer for 15 minutes prior to beginning. The fish will be much easier to cut if it is well-chilled.
  2. Combine the tomatoes, cucumbers, capers, and basil in a small bowl with ½ of the shallots and chives. Season with salt and pepper, a drizzle of olive oil, and a squeeze of lemon.
  3. Dice the salmon into ⅛- 1/4 in. cubes. Toss with lemon zest, remaining shallots and chives, a little olive oil, and salt and pepper to taste.
  4. Shape the tartare into a cylinder. Using a ring mold, make a base with the tomato-cucumber salad and layer the tartare over this. Place in the refrigerator for a few minutes to help it firm up before unmolding. If you don't have ring molds improvise with a wide-mouthed mason jar or measuring cup lined with plastic wrap (to ease the unmolding process) and invert onto plate. Serve with kettle chips, cracker, or crostini.
Recipe by strawberryplum at