How to properly prepare salmon tartare. Salmon tartare recipe

Tartar is an unusual but very tasty haute cuisine dish. It is served from fillets of raw or smoked noble red fish. It is usually decorated when served with fresh vegetables, sauces and lemon slices.

Quite often, “tartar” can be an unusual and very strange dish for an ordinary person. Some even know about the existence of such a sauce, but they hardly imagine it as a complete food.

But there is nothing surprising here, because tartar is both a sauce and a dish. They have the same name only because they have a similar way of cutting their ingredients.

Tartar always involves finely cutting something. Tartar can be not only vegetable slices, but also fish and meat and even fruit.

The most popular tartare is salmon tartare. As a rule, it is prepared from noble fish fillets that have not been subject to any heat treatment. However, recipes for making smoked salmon tartare are not uncommon because not everyone likes to eat meat raw.

Preparation of fish tartare, raw and smoked salmon tartare

Fresh, salted or smoked salmon fillets are usually accompanied by other ingredients, with which the fish combines incredibly well. They complement the taste of the fillet, giving it freshness, pungency and sourness.

Most often, salmon tartare includes the following ingredients:

• avocado
• cucumber
• tomato
• seafood: shrimp, mussels, crab, caviar
• capers
• greenery
• lemon

Tartar is often decorated with egg yolk, which both serves as a sauce and gives the meat a special delicate taste. Tartar is often served in addition to a salad mix and toasted bread.

Tartar involves very finely and evenly cutting all the ingredients of the dish. The entire mass is placed in a layer in a special salad mold so that the dish has a clear, beautiful appearance. Tartar is served with herbs and special sauce.

Salmon tartare recipes with photos and various serving dishes

Tomato tartare recipe:

• Salmon fillet should be chopped very finely and place in a separate deep plate
• Pour the fillet with a tablespoon of lemon juice and a tablespoon of soy sauce.
• One is not large a clove of garlic should be put through a garlic press and add to fish
• Chopped the fillet should be mixed thoroughly so that each piece can be covered with sauce. In this state, it should be left for an hour or two to marinate in the refrigerator.
• One is ripe but elastic tomato You should dip it in boiling water for a few minutes so that you can easily remove the skin from it. After this, you should remove the seeds from it and leave only the pulp.
• Find form for baking or salads, which is shaped like a glass without a bottom and place it on a serving plate
• Marinated minced salmon should be placed in an even layer in the mold on the bottom of the plate
• The tomato pulp is carefully chopped into beautiful cubes, as small as salmon meat, and in a separate bowl, the tomato is mixed with a small amount of garlic and chopped green basil
• After this p the chopped tomato is laid out evenly layer in pan on top of salmon. The mold is removed and a beautiful dish remains on the plate.
• Tartarus is decorated a whole raw yolk and a sprig of herbs, for example basil. A small amount of soy or other sauce is also beautifully poured onto a plate or into a special saucepan.

tartare: served with salad mix and green basil

Salmon tartare on a vegetable bed with sesame seeds:

• Salmon fillet finely chopped and put into a separate bowl, where lemon juice is poured over, one clove of garlic is added and everything is thoroughly mixed
• Salmon goes into the refrigerator where it should marinate for an hour
• At this time you should prepare vegetable pillow. You are free to use any vegetables that suit your taste, but the ones that go best with salmon are: avocado, cucumber, tomato, zucchini, zucchini. Vegetables are finely chopped, seasoned with lemon juice or soy sauce and placed in shape on the bottom of a serving dish.
• The marinated salmon is placed in a mold on top of the vegetables. The mold is removed and the dish is sprinkled with white or black sesame seeds. The dish can also be decorated with herbs, sauces and egg yolk

tartare: served with sesame seeds on a bed of vegetables
tartare: served on toast with poached egg and fresh herbs
tartare: served in sauce with cucumber shavings
tartare: served with guacamole sauce and salted stick
tartare: served with onions, balsamic sauce and mixed salad
tartare: served on a bed of avocado with physalis and green basil
tartare: beautifully served with yolks, on beds of mixed salad with cucumber slices and croutons

Salmon tartare with avocado, recipe

Avocado is a very tasty and healthy fruit. It has a fairly buttery texture, which has a special slightly creamy, slightly nutty hue. The delicate flavor goes well with salmon fillet. In addition to each other, these two ingredients can give an incredible sensation to the tartare taster.

Most often, chopped salmon fillet is served on a bed of avocado, but it is also not uncommon to serve salmon mixed with avocado or under it. There is also another serving - salmon tartare with guacamole sauce.

Guacamole is a sauce made from avocado pulp. To prepare it, carefully grind the avocado pulp, lime juice, garlic and a little jalapeno or chili pepper into a puree.

Preparing avocado tartare:

• A small amount of fresh salmon fillets(about 200 grams) should be carefully and finely chopped and placed in a separate bowl
• Fillet is necessary pour over the marinade: a teaspoon of balsamic vinegar and a teaspoon of either lime or lemon juice, as well as a large spoon of olive oil and one small chopped red onion
• The mixture with the fillet is thoroughly mixed and put into the refrigerator for pickling
• One ripe avocado it is also finely chopped without the skin (it should be peeled - it is too rough and inedible). the same thing is done with one cucumber medium size, the skin of which is also removed
• After the fillet has been marinated, it is transferred to the vegetables and mixed again to ensure a homogeneous mass (or you can not mix the vegetables with the fish and serve the tartare in two layers)

The finished “tower” of tartare can be decorated with a salad mix, red caviar, green basil, basil or pesto sauce, quail egg or fresh yolk.

Avocado tartare: restaurant served with salad, red caviar and quail egg
Avocado tartare: unusual serving in a bread bun
Avocado tartare: simple salmon tartare served on avocado slices with balsamic sauce

Recipe for salmon tartare with cucumber, recipe

The extraordinary freshness of the cucumber perfectly complements the rich taste of the salmon. Any chilled salmon fish will be very tasty combined with a sweet cucumber, and the composition will be complemented by spicy onions and lemon juice.

Preparation:

• The salmon fillet should be chopped very finely and placed in a separate bowl.
• The chopped fillet is sprinkled with lemon juice and a few drops of balsamic vinegar.
• To the fillet you should add a few finely chopped shallots or one small blue onion (if desired, any onion can be replaced with the white part of the shallot - it is quite sweet and not at all harsh)
• The mixture of fish and onions is thoroughly mixed and it is advisable to leave it in this state for an hour or two to marinate. You can also add one or two tablespoons of classic soy sauce to the marinade.
• The cucumber is peeled (the peel is rough and often has a bitter taste). The vegetable is chopped and chopped with a knife, after which you should start serving
• If you want to make a homogeneous mass, then all the ingredients should be mixed thoroughly. If the tartare should be in two layers when serving, place a layer of fish and a layer of cucumber in the mold and decorate the tartare with herbs

cucumber tartare, garnished with lettuce and black olives

Salmon tartare with lemon, how to marinate tartare in lemon?

Lemon juice is an excellent natural flavor enhancer. It goes well with noble fish fillet, emphasizes its delicate taste and gives a little pleasant sourness to the dish.

In addition, if you are afraid to eat raw fish, lemon juice is an excellent kind of “disinfector”; its citric acid kills harmful bacteria and helps digest food, even very heavy food for the stomach.

Preparing lemon tartare:

• The fish fillet should be finely chopped, after which it is placed in a glass or porcelain bowl (not iron, as oxidation may occur) for marinating
• In this case, the marinade will be lemon juice, which will imbue each small piece of fish with a pleasant sourness and give its own citrus tint (juice of one lemon)
• You can also add a small amount of shallots, chopped very finely, to the tartare. Shallots are not harsh and have a fairly sweet taste that will make the tartare pleasant and sweet and sour
• In this state, it is necessary to leave the tartare for several hours (ideally two or three) so that it is thoroughly soaked. After time has passed, if there is any liquid (juice) left, it can be drained
• If desired, the tartare can be seasoned with aromatic herbs: oregano, basil, marjoram and served through a salad mold onto a dish.
• Ready tartare can be decorated with a sprig of green basil, a slice of lemon and shavings of lemon zest

Lemon tartare, garnished with a slice of lemon and green onions

Salmon tartare with capers, how to cook tartare with capers?

Capers are the unopened buds of the caper bush that are pickled, resulting in an aromatic and tasty snack and seasoning. The taste of capers is a little salty, a little spicy and a little sour. This addition is perfect for salmon tartare in addition to fresh vegetables and avocado.

Preparation:

• Salmon should be prepared for marinating: it is finely chopped into pieces, poured with lemon juice and a little soy sauce, a few tablespoons of olive oil and pepper are added to the marinade to taste
• After this, the fish is sent to the refrigerator for at least an hour to marinate.
• While the salmon is marinating, very finely chop the pulp of half of one avocado and one small cucumber without skin
• Add a small amount of chopped shallots and capers to the vegetables, the amount of which you adjust to taste
• The finished marinated tartare is carefully placed in a mold on a dish. The resulting tartare tower should be decorated with green onion feathers, lettuce leaves, a slice of lemon or lime, and a teaspoon of red caviar
• As an addition, you can prepare the sauce or serve the tartare with soy sauce, as well as balsamic sauce.

Salmon and caper tartare, garnished with lime, salad and red caviar

Smoked salmon tartare, how to make smoked salmon tartare?

For those who do not risk eating raw fish meat, an excellent alternative is tartare made from smoked and salted salmon. The technology for preparing such a dish is practically no different from the usual one, but there is one significant difference - it should not be marinated.

To prepare smoked salmon tartare:

• Finely chop the smoked salmon fillet and place it in a bowl
• Vegetables that are perfect for this tartare include cucumber, tomato and avocado.
• Also, for the purpose of experimentation, you can try combining salted and fresh chopped cucumber
• Chopped vegetables should be thoroughly mixed with chopped fillet and season the mixture with a small amount of lemon juice and soy sauce
• Spicy herbs will add extraordinary freshness to the dish: basil, dill.
• If desired, you can add chopped shallots or blue onions to this tartare
• The tartare is formed into a tower using a special mold and served on a bed of arugula and salad mix

smoked salmon tartare on a bed of arugula

Salmon tartare sauce, what to serve tartare with?

Tartar is often served with a raw yolk, which not only complements the taste of the tartar, making the fish tender and creamy, but also acts as a sauce. However, if desired, you can prepare any other sauce that goes with fish:

• soy sauce with garlic
• sauce made from mayonnaise, fresh cucumbers and pickles
• balsamic vinegar sauce with soy sauce and garlic and spices
• fresh tomato sauce with garlic
• olive oil, garlic and herb sauce
• olive oil sauce with lemon and basil
• green basil pesto
• red caviar sauce

tomato sauce (from fresh tomatoes, garlic and herbs) for tartare
balsamic vinegar sauce with garlic for tartare
red caviar sauce for salmon tartare
soy sauce for salmon tartare

Calories in salmon tartare

Video: How to cook tartare? Salmon tartare

A strange and unusual word for the Russian ear, tartar, refers to both French sauce and any dishes consisting of finely chopped products. It can be meat, vegetables, and even fruits. But one of the most popular varieties of tartare is made from salmon. We've rounded up a few salmon tartar salad recipes for you to choose from, as well as a salmon tartar sauce recipe.

Salmon tartare

Salmon tartare is usually prepared from raw fish; if this worries you, you can experiment with smoked fish.

Ingredients:

• salmon fillet – 100 g;
• ginger – 1/2 teaspoon;
• green onions - 3 feathers;
• lemon juice – 1-2 teaspoons;
• olive oil – 1 teaspoon;
• salt, pepper - to taste.

Preparation

Cut the fillet into small cubes. Grate the ginger on a fine grater, finely chop the onion. In a cup, mix fish, onion, ginger, lemon juice, salt, pepper and add olive oil. Mix everything well. We fold the foil in several layers and roll it into a ring, placing it on a plate. Place the tartare in the ring, pressing well so that it retains its shape. Then remove the ring and serve, garnished with greens.

Salmon tartare with avocado

Ingredients:

• smoked salmon – 200 g;
• avocado – 1 pc.;
• onion – 1/2 pcs.;
• lemon juice – 1 teaspoon;
• olive oil – 2 teaspoons;
• ground black pepper - to taste;
• dill.

Preparation

Finely chop the salmon and onion, carefully divide the avocado into halves and remove the pit. Mix fish and onion, sprinkle with lemon juice and olive oil. Place the salad in the avocado halves and sprinkle with coarse black pepper. Serve garnished with dill.

Salmon tartare recipe

Ingredients:

• chicken eggs – 8 pcs.;
• salmon meat - 800 g;
• red onion – 2 pcs.;
• basil leaves – 8 pcs.;
• olive oil – 1 tbsp. spoon;
• lemon juice – 2 teaspoons;
• capers – 120 g;
• sour cream 25 percent fat – 120 g;
• salt, pepper - to taste;
• greenery.

Preparation

Boil the eggs for 10 minutes after the water boils and drain immediately. Grate the whites and yolks separately. Carefully cut the fish into cubes, trying not to turn it into a shapeless mass. Finely chop the onion and basil. Mix fish with vegetables, add olive oil and lemon juice. Place the tartare in a cooking ring on a plate. Place the grated yolk around the perimeter of the ring, the next ring is the white, then the greens. Finely chop a quarter of a red onion and sprinkle on top of the parsley. Artistically arrange the capers and remove the ring. Spread sour cream on top and lightly pepper.

Salmon with tartar sauce

Ingredients:

• salmon fillet or steak;
• salt, pepper - to taste;
• natural yogurt;
• capers;
• pickled gherkins;
• dill.

Preparation

Capers and finely chop. Salt and pepper the fish and bake in the oven at 250 degrees for 15 minutes. Mix yogurt, capers and gherkins, salt and pepper the sauce. Serve the fish with and garnish with dill. Garnish with vegetables; blanched green beans are ideal.

Salmon tartare with cucumber

Ingredients:

Preparation

Sprinkle the salmon fillet with a mixture of salt, sugar, zest and dill, wrap it in film and put it in the refrigerator. After two hours, take out the fish and cut it into small cubes. Peel and seed the cucumber and cut into cubes. Chop the red onion very, very finely, and chop the green onions finely too. Mix horseradish with oil, add onions, cucumbers, caviar and salmon, white pepper. Serve with rye crackers.

Tartar is a native French delicacy. Previously it was believed that this was a way of cutting a certain recipe. To get a delicious tartare, it is important that all ingredients are finely and equally chopped. After this, to give the appropriate taste, the dish is seasoned with sauce.

Recipe: “Classic salmon tartare”

• 250 grams of fish
• 100 g capers
• A few iceberg lettuce leaves
• 100 grams of grain mustard
• Onions, preferably red - several pieces
• Cherry - several pieces
• Lemon – 1 pc.
• Quail eggs – 2 pcs.
• Balsamic vinegar
• Salt to taste
• Olive oil

You can start cooking

1. Take iceberg lettuce and chop it up.
2. Place the salad in the prepared salad bowl.
3. Add some arugula.
4. Place grain mustard around the edges of the salad bowl.
5. Garnish the plate with a few lemon wedges.
6. Drizzle the lettuce leaves with olive oil. Without fanaticism.
7. Salmon needs to be prepared, cleaned of tail, bones, and skin. Next, the fish needs to be cut into thin slices.
8. The slices are cut into strips.
9. Similar to salmon strips, you need to chop the onion.
10. Chopped onions are mixed with chopped salmon.
11. Grind the resulting mixture even more.
12. The dish should be sprinkled with lemon juice.
13. Add salt to taste.
14. Mix everything thoroughly.
15. Part of the tartare is placed in a mold with iceberg lettuce. Place capers on top.
16. Place salmon on top again, and so on in layers.
17. The salad mold can be removed very carefully.
18. Now take an egg and fry it a little, add the fried egg on top of all the ingredients.
19. Sprinkle the resulting dish with balsamic vinegar.
20. Add cherry tomatoes lastly.

Tartar is ready, enjoy your appetite!

Recipe: “Salmon tartare with ginger and orange”

Red fish has always been considered an exquisite and delicate delicacy. Of course, a recipe like tartare can hardly be prepared every day, but as a holiday dish it has no equal. Cooking will not cost very much, so everyone can afford it.

Absolutely any piece of salmon is suitable for making tartare. Even if it is uneven or there is some fish left after preparing other recipes.
Tartar involves cutting a dish in a certain way. To be more precise, all the ingredients for it are cut very finely into strips or into cubes.

To prepare this amazing recipe, you can marinate the salmon in lemon juice. As a seasoning, you can use ground ginger, crouton or the usual green onions. In principle, tartare can be seasoned with a wide variety of spices, but the main spices are salt and pepper.

Products needed for the recipe:

• 500 g lightly salted salmon fillet
• A few slices of lemon
• 1 citrus (can be orange)
• Green onions
• Sesame seeds
• A teaspoon of sugar
• Salt, pepper to taste
• Olive oil
• Baguette
• Ginger

Cooking process

1. Take a baguette and thinly slice it into small pieces. Leave it in the oven for a while so it can dry out.
2. Take the prepared citrus fruits and remove the zest from them. This can be done using a grater.
3. Squeeze all the juice from the lemon and orange.
4. Salmon must be cleaned of bones and skin, and the tail must be cut off. Cut red fish fillet into small pieces. The chopped fillet should be peppered and salted, added a little sugar, and sprinkled with previously prepared lemon juice. Prepared fish should be allowed to brew. 30 minutes will be enough. All liquid that drains must be drained.
5. At this time, take care of the onion, cut it into strips.
6. Take ginger and grate it on a fine grater.
7. Add onion and grated ginger to the marinated salmon, pour olive oil over it, add a little sesame seeds and lemon juice. The resulting mixture must be thoroughly mixed and allowed to brew again.
8. The tartare is placed in a special mold and served on a plate.

Recipe: “Salmon tartare with avocado”

Some recipes can be easily divided into men's and women's. Avocado tartare is more likely a women's dish, but men can safely eat it too. The amount of ingredients indicated in this recipe is suitable for one serving.

The benefits of this dish are endless, since avocado itself is a very healthy product. It contains no sugar or fat, which means it is a more dietary and healthy food.

In addition, avocado contains a lot of vitamins and nutrients (magnesium, phosphorus, potassium, calcium, sodium).
Avocado tartare is a very healthy combination.

Because salmon also has many health benefits. It is rich in vitamins and microelements. In addition, red fish contains melatonin, which is the secret of health and youth.

Products needed for the recipe:

• 150 grams of salmon, preferably lightly salted (see salting recipe below)
• 1 PC. avocado
• Half an onion
• 1 tbsp. capers
• Ground pepper or pepper mixture
• Olive oil
• Lemon juice

To prepare tartare you need to do the following:

1. Take an onion and chop it finely. Add it to the capers. Add a little olive oil and pepper to the resulting mixture.
2. The resulting salmon is cut into cubes. The same thing is done with avocados. You can squeeze a little lemon juice on the avocado.
3. Now take a molding ring and cut out a circle from the bread and place it on a plate. Add salmon, avocado and onion with capers. And so on in layers.
4. The resulting dish should be sprinkled with lemon juice.

Avocado and salmon tartare is ready! Bon appetit.

Ingredients:

• 10 tbsp. salt
• 1 kg fish
• 2 liters of water

When all the ingredients are at hand, you can start cooking.

1. First you need to salt the fish. Salt is the best solution because no seasoning will overwhelm its delicate taste.
2. Then you can add some herbs to the salmon or sprinkle it with lemon juice.
3. Take a kilogram of fish and prepare it for salting. Cut off the tail and place it in the freezer for a few days.
4. After this, separate the bones and skin. The fish must be cut into small slices.
   Recommendation: It’s best to cut salmon when it’s still a little frozen.
5. Boil water and cool it to room temperature. You need to dissolve 10 tablespoons of salt in water. The water should be very salty.
6. Pre-prepared salmon should be immersed in salt water for exactly 5 minutes. You can put something heavy on top so that the salmon is completely saturated with water.
7. Next, the water can be drained using a colander so that the salt water is completely drained.
8. The fish prepared for tartare must be placed in a special container in which the salmon will be cooked. Place a layer of fish on the bottom of the dish, spread it with olive oil, place another layer of fish on top, and so on in a circle.
9. The dish must be kept in the refrigerator for 24 hours.

Tartar is traditionally called raw minced meat from any product. It can be made from fresh fish or meat, for example. But most often they prepare fish tartare from salmon or salmon - a tender and wonderful dish, an excellent appetizer. Try making it yourself.

Salmon tartare: recipefirst

Ingredients:

200 grams of fresh salmon;

One red onion;

One cucumber;

Chili sauce (if you like);

A tablespoon of wine vinegar;

100 grams of tomato juice.

Preparation

Take a tomato and cut out the core. Now make several small cuts on it so that it is easier to remove the skin. Place the tomatoes in boiling water for 10 seconds; the skin can then be removed quite easily.

Cut the tomatoes into 4 pieces, this will make them easier to chop. Place the tomatoes in a blender, add a little tomato juice and grind everything until smooth. Then add vinegar (for a more sour taste), salt and pepper. That's it, your sauce is ready. Place it in the refrigerator for a short amount of time, let it cool and brew.

Now let's prepare. To do this, make a small bag out of cling film and pour olive oil into it. This must be done so that the egg does not stick to the film itself. Pour in the egg, roll the film into a neat bag and place in boiling water for 4 minutes. While the egg is boiling, prepare the tartare.

Cut the salmon into small cubes, peel and cut the cucumber in the same way. Peel and chop the celery and onion as desired. Finely tear or chop the basil leaves. Mix all the ingredients, pepper them, add salt, olive oil and lemon juice. Mix everything well and place on a dish. You need to pour the prepared sauce around the edges, put the egg and arugula on top.

Sprinkle everything with pepper and pour olive oil. The salmon tartare is completely ready.

Many of us are accustomed to the idea that tartar is a sauce. In fact, this is a dish made from raw or lightly salted fish. Most often, tartare is made from salmon or trout. And since this dish requires expensive products, it is served mainly at the festive table. So today we are making salmon tartare. The recipes will be useful for novice cooks.

French delicacy on your table

Salmon tartare is one of the traditional French dishes. A recipe with a photo will help you prepare everything as accurately and simply as possible. Instead of salmon, you can use lightly salted trout. To fill the taste of the dish with exquisite notes, add capers and quail eggs. This appetizer will take pride of place on the holiday table.

Compound:

• 0.25 kg salmon fillet;
• 15 g capers;
• 30 g arugula;
• 50 g lettuce leaves;
• 3 heads of red onion;
• 3 tsp. mustard beans;
• 4 things. fresh Cherry tomatoes;
• ½ part lemon;
• balsamic vinegar and salt to taste;
• 1 quail egg.

Preparation:

1. This snack is easy to prepare. We will prepare all the products according to the list. You can do without capers and quail eggs.
   
2. Let's immediately start decorating the tartare. Take a flat dish and cover it with arugula.
3. In the center we place a round form for laying out the tartare.
   
4. Place shredded lettuce leaves around.


5. Remove the skin from the salmon fillet.


6. Now we need to chop each piece of salmon fillet very finely with a knife.
   
7. Peel the red salad onion and chop it into small cubes.
   
8. Thoroughly mix the salmon fillet with chopped onion.
9. Squeeze the juice out of half a lemon and pour it over the prepared mixture.
   
10. Add fine-grained table salt to taste and mix everything again.
    
11. Place the prepared mixture in a mold on a dish.
12. Fill the form about 2/3 of the way, place the chopped capers on top.
    
13. Place the rest of the salmon fillet.
14. Fry a quail egg in refined olive oil.
    
15. Remove the mold and place a fried quail egg on top of the tartare.
    
16. Drizzle the tartare with balsamic vinegar to taste and serve.

Exquisite avocado tartare

Salmon tartare with avocado is one of the most popular gourmet appetizers. The neutral taste of avocado harmonizes perfectly with salmon fillet. To diversify the taste of traditional tartare, you can add some shrimp.

Compound:

• 200 g salmon fillet;
• 1 avocado;
• 200 g shrimp;
• 1 tbsp. l. red salmon caviar;
• 1 tbsp. l. mayonnaise;
• 1 lime;
• dill.

Preparation:

Delicious salmon appetizer

Salmon tartar salad can be prepared according to various recipes. In the classic version, you need to add raw salmon fillet to the dish. But not everyone will dare to undertake such gastronomic experiments, so you can buy lightly salted fish.

Compound:

• 500 g salmon fillet;
• 3 shallots;
• 1 tbsp. l. capers;
• refined olive oil to taste;
• a bunch of green onions;
• 1 tbsp. l. soy sauce;
• 1 tbsp. l. freshly squeezed lime juice.

Preparation:

1. Chop the lightly salted salmon fillet into cubes. It is advisable to cut all ingredients as finely as possible.
2. Chop the shallots and onion feathers.
3. Let's connect all the components.
4. Add freshly squeezed lime juice and olive oil.
5. Add capers to the total mass and mix everything thoroughly.
6. Before serving, leave the tartare in the refrigerator for about four hours.
7. You can decorate the dish with lime wedges and lettuce leaves.

On a note! You can add a little soy sauce for taste.

If you want to surprise your guests with a culinary masterpiece, prepare tartare. French cuisine has always been famous for its unusual dishes. Replace raw fish fillets with lightly salted salmon.