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Simple Salmon Tartare

This salmon tartare is purposely kept simple to highlight the flavors of the beautiful, fresh salmon. Serve this as an appetizer on toasted crusty bread with a slice of avocado or maybe on blinis with a dollop of creme fraiche.
Course Appetizer
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 2
Author Johan Johansen


  • 100 grams of superb quality very fresh salmon filet
  • a pinch of gourmet salt such as Maldon Sea Salt for Himalayan Rock Salt
  • a few grinds of good quality black pepper
  • juice of half a lime
  • 4-5 drops of Sriracha hot sauce


  1. Carefully remove the skin of the salmon using a sharp knife.
  2. Finely dice the salmon with your knife, try to stick with a uniform size that you're comfortable with - you don't want to completely whack it to pieces.
  3. Place the finely diced salmon in a bowl and sprinkle over a bit of salt along with a few grinds of black pepper, then carefully add 4-5 drops of Sriracha hot sauce.
  4. Squeeze the juice of half a lime over the salmon, then mix all the ingredients well and thoroughly.
  5. Leave to sit a few minutes before serving, but don't wait too long or the lime juice might discolor the fish.

Recipe Notes

Do use the best possible ingredients for this dish, right down to the salt and pepper. There are astounding differences in something as simple as salt and quality does matter here! No worries, though, a little quality salt goes a long way!

As far as pepper goes, it's of the utmost importance that you use freshly ground here - none of that horrible pre-ground stuff, please!

In terms of hot sauce, I'd really recommend you go with Sriracha or other Asian type hot sauce. Steer clear of Tabasco or other vinegar-driven sauces. There are times when the vinegary bite of these sauces are a good accent. This is not one of those times!