Trout tartare. Various salmon tartare recipes

Under the name tartar we know at least two things: a dish of chopped raw meat with raw eggs. And this is a beef steak in Tatar, he is a steak tartare. As well as french sauce Tartarus. It is made from boiled egg yolks, olive oil, vinegar or lemon juice, often chopped pickled cucumber, capers, olives are added to it. Restaurants often serve raw meat or fish tartare. Sometimes they are even called tartars vegetable dishes standing on a plate in the form of turrets. Apparently, due to the shape they got such a name. We will get acquainted with more traditional tartars: from raw fish or beef tenderloin. They are prepared very simply and quickly, they can act as hearty snack. The only subtlety: for tartare you need very good meat and high-quality fish, because you will need to eat them raw. So we buy ingredients only in those places where there is a veterinary laboratory.

Nelma tartare

Recipe by Alexey Pavlov, Chef at Erwin Restaurant. Rekamoreokean

A photo: Press service of the restaurant ERWIN.RiverSeaOcean.

200 g nelma

5 g chives

20 ml soy sauce

50 g sea buckthorn

50 g fresh cucumber

2 ml sesame oil

5 ml lemon juice

2 ml olive oil

Step 1. Cut the nelma and cucumber into small cubes. Finely chop the cilantro. Finely chop the onion. Squeeze out sea ​​buckthorn juice, leave a few berries for decoration.

Step 2. Mix nelma, onion, cilantro and cucumbers with soy sauce, sea buckthorn juice, lemon juice, olive and sesame oil. Add salt to taste and garnish with herbs. Serve with croutons of any bread.

Salmon tartare with kimchi sauce

Recipe by Artem Minenkov, chef at True Cost bar&grill

Photo: Press service of the restaurant True cost bar&grill

90 g salmon

15 g cucumbers

20 g mascarpone cheese

2 g chard

30 g kimchi sauce

20 ml soy sauce

10 ml vegetable oil

3 g radish

30 g ciabatta

Step 1. Cut the salmon fillet into small cubes, as well as the cucumber, mix and season with soy sauce with kimchi.

Step 2. Put on a plate, top with mascarpone cheese quenelle, radish slices, chard leaves.

Step 3. Fry the ciabatta on both sides until golden brown in olive oil and put on a plate.

Salmon tartare with pomelo

Recipe by Mikhail Kuklenko, chef of the club-restaurant RIBAMBELLE

Photo: press service of the Ribambelle restaurant

70 g salmon

50 g pomelo

70 g avocado

30 g potatoes

2 g earth from olives

Olive oil - to taste

Salt - to taste

Pepper - to taste

Step 1. Cut salmon and avocado into cubes.

Step 2. Tear pomelo into small pieces, mix with salmon and avocado, season olive oil, salt and pepper.

Step 3. Boil potatoes, beat them into mashed potatoes and make balls out of them. Roll the balls in the ground from the olives.

Trout tartare

Recipe by Nikolai Bakunov, chef at Duran bar

Photo: Duran bar press service

120 g trout fillet

40 g cucumber

3 g oyster sauce

3 g unagi sauce

3 quail eggs

For sauce:

20 ml olive oil

10 g Dijon mustard

Step 1. Cut the trout into small cubes, the cucumber into strips.

Step 2. Mix everything and season with a mixture of oyster and unagi sauces, add salt and pepper to taste.

Step 3. Put the resulting tartare on a plate in three rings, put poached eggs on top of each of the rings.

Step 4 Separately prepare the sauce: add olive oil to the egg yolks, then mix the resulting mass with Dijon mustard, salt and pepper. Pour sauce over poached eggs and grill.

Step 5. For submission Rye bread grill and spread around.

Salmon tartar with salted cucumber

Recipe by Artem Sergeev, chef at Mercedes bar

Photo: Press service of the Mercedes bar

90 g salmon

5-10 edamame beans

3 g chives

Hiashi algae

Step 1. Cut the salmon fillet into cubes with a side of 5-6 mm.

Step 2. Dip the soybeans in boiling water for 10-15 seconds, put them in a colander and lower them under running cold water for 20 seconds, peel them. Leave 1-2 pods for decoration.

Step 3. Finely chop the chives.

Step 4 Salted cucumber peel and cut into small cubes. Mix all ingredients.

Step 5. Mix olive oil and lime juice, pour over mixture, garnish with beans and hiashi seaweed.

Beef tartare

Photo: Soluxe Club press service

100 g beef tenderloin

15 g red onion

20 g Caesar sauce

20 g chicken egg

1 pickled cucumber

10 g Dijon mustard

15 g brushwood

5 g cilantro oil

Step 1. Cut the meat and onion into small cubes, mix, season with Caesar sauce, then add salt and pepper to taste.

Step 2. To serve separately, fry the fried eggs with fried eggs and put them on top of the tartare. Garnish with deep-fried brushwood and mustard.

Salmon tartare

Recipe by Maxim Myasnikov, head chef of the Searchlight restaurant

Photo: press service of the Restobar "Prozhektor"

100 g salmon

8 g red onion

4 g olive oil

50 g tomato

1 g thyme

5 g lemon, lime and orange zest

Bread for toast

20 g Philadelphia cheese

2 g chives

100 g peach vinegar

5 g sheet gelatin

Step 1. Peach Vinegar Jelly: Soak gelatin in cold water, then heat the vinegar and dissolve the gelatin in it. Pour the resulting jelly into a mold and refrigerate to set.

Step 2 Sun-Dried Tomatoes: Remove skin and seeds from tomatoes, sprinkle with zest, thyme, salt, sugar and pepper. Put in the oven, heated to 80 degrees for 2 hours.

Step 3. Cut the salmon into small cubes, chop the onion into strips and finely chop the cilantro.

Step 4. Mix everything and season with yuzu sauce, honey and olive oil, add salt and pepper to taste.

Step 5. Put the resulting tartare on a plate and decorate it with peach vinegar jelly cubes.

Step 6. Grill the bread and spread cheese on it, put sun-dried tomatoes on top and sprinkle with finely chopped onions.

Many of us are used to the fact that tartare is a sauce. In fact, this is a dish made from raw or slightly salted fish. Most often, tartare is made from salmon or trout. And since this dish requires expensive products, it is served mainly to festive table. So, today we are preparing salmon tartare. The recipes are great for beginner cooks.

French delicacy on your table

It is among the traditional French dishes include salmon tartare. A recipe with a photo will help you prepare everything as accurately and simply as possible. Instead of salmon, lightly salted trout can be used. To fill the taste of the dish with exquisite notes, add capers and quail eggs. Such an appetizer will take pride of place on the festive table.

Compound:

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

Cooking:

1. This appetizer is easy to prepare. We will prepare all the products according to the list. You can do without capers and quail eggs.
   
2. We immediately proceed to the design of tartare. We take a flat dish and cover it with arugula.
3. In the center we put a round form for laying out tartare.
   
4. Arrange the chopped lettuce leaves around.


5. Remove skin from salmon fillet.


6. Now we need to chop each piece of salmon fillet very finely with a knife.
   
7. We clean the red lettuce onion from the husk and chop into small cubes.
   
8. Thoroughly mix the salmon fillet with chopped onion.
9. Squeeze the juice from half a lemon and pour over the prepared mass.
   
10. To taste, add fine-grained table salt and mix everything again.
    
11. We spread the prepared mass in a mold on a dish.
12. We fill the form by about 2/3 of the part, we place chopped capers on top.
    
13. Lay out the rest of the salmon fillet.
14. Fry a quail egg in refined olive oil.
    
15. We remove the form, put a fried quail egg on top of the tartare.
    
16. Drizzle tartare to taste balsamic vinegar and serve to the table.

Exquisite avocado tartare

Salmon tartare with avocado is one of the most popular gourmet snacks. The neutral taste of avocado is in perfect harmony with salmon fillet. To diversify the taste of traditional tartare, you can add a little shrimp.

Compound:

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

Cooking:

Delicious salmon appetizer

Salmon tartare salad can be prepared according to various recipes. AT classic version raw salmon fillet should be added to the dish. But not everyone dares to such gastronomic experiments, so you can buy lightly salted fish.

Compound:

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

Cooking:

1. Grind lightly salted salmon fillet into cubes. It is advisable to cut all the ingredients as finely as possible.
2. Chop 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. Let the tartare rest in the refrigerator for about four hours before serving.
7. You can decorate the dish with lime slices and lettuce leaves.

On a note! For taste, you can add a little soy sauce.

If you want to impress your guests culinary masterpiece, prepare the tartare. french cuisine has always been famous for its unusual dishes. raw fish fillet replace with lightly salted salmon.

Tartar is native french delicacy. It was previously thought that this is such a way of cutting a certain recipe. To get a delicious tartare, it is important that all the ingredients are finely and evenly cut. After that, to give the appropriate taste, the dish is seasoned with sauce.

Recipe: “Classic salmon tartare”

• 250 grams of fish
• 100 g capers
• Several iceberg lettuce leaves
• 100 grams of mustard grain
• Onions, preferably red - a few pieces
• Cherry - a few pieces
• Lemon - 1 pc.
• Quail eggs - 2 pcs.
• Vinegar balsamic
• 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 lettuce leaves with olive oil. Without fanaticism.
7. Salmon needs to be prepared, cleaned of tail, bones, 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 onion mixed with chopped salmon.
11. The resulting mixture is crushed even more.
12. Sprinkle the dish with lemon juice.
13. Add salt to taste.
14. We mix everything thoroughly.
15. Part of the tartare is laid out in a form with iceberg lettuce. Lay the capers on top.
16. Put the salmon on top again, and so on in layers.
17. The salad bowl 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. Finally add cherry.

Tartar is ready, bon appetit!

Recipe: “Salmon tartare with ginger and orange”

Red fish has always been considered an exquisite and delicate delicacy. Of course, such a recipe as tartare can hardly be prepared every day, but as holiday dish he 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 a little fish left after cooking other recipes.
Tartar means cutting a dish in a certain way. To be more precise, all the ingredients for it are cut very finely according to the principle of straws or cubes.

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

Products needed for the recipe:

• 500 g salted salmon fillet
• A few slices of lemon
• 1 citrus (you can orange)
• green onion
• 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 that it has time to dry.
2. Take the prepared citrus fruits and remove the zest from them. This can be done with a grater.
3. Squeeze out all the juice from the lemon and orange.
4. Salmon must be cleaned of bones, skin, cut off the tail. Cut red fish fillet into small pieces. The chopped fillet needs to be peppered and salted, add a little sugar, sprinkle 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 the ginger and grate it on a fine grater.
7. Add the onion and grated ginger to the marinated salmon, drizzle with olive oil, add a little sesame and lemon juice. The resulting mixture must be thoroughly mixed and let it brew again.
8. Tartare is laid out in special mold and served on a plate.

Recipe: “Salmon tartare with avocado”

Some recipes can be safely divided into male and female. Tartare with avocado is more likely to be a women's dish, but men can also safely eat it. The number of ingredients listed in this recipe suitable for one serving.

The benefits of this dish are endless, since the avocado itself is very useful product. It does not contain sugar and fat, which means that it belongs to a more dietary and healthy diet.

In addition, avocados contain a lot of vitamins and useful substances(magnesium, phosphorus, potassium, calcium, sodium).
Avocado tartare is a very healthy combination.

Since salmon also has many useful properties. It is rich in vitamins and microelements. In addition, red fish contains melatonin, which is the secret to health and youth.

Products needed for the recipe:

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

To prepare tartare, do the following:

1. Take an onion and finely chop it. Add it to the capers. Add a little olive oil and pepper to the resulting mixture.
2. The resulting salmon is cut into cubes. Do the same with avocados. You can also squeeze some lemon juice over the avocado.
3. Now take the forming ring and cut out a circle from the bread, put it on a plate. Top with salmon, avocado, onion and capers. And so in layers.
4. Sprinkle the resulting dish with lemon juice.

Tartar with avocado and salmon is ready! Enjoy your meal.

Ingredients:

• 10 tbsp salt
• 1 kg of 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 choice as no amount of seasoning will overpower its delicate flavor.
2. Then you can add some herbs to the salmon or sprinkle with lemon juice.
3. Take a kilogram of fish and prepare it for salting. Cut off the tail and send it to the freezer for several days.
4. After that, separate the bones and skin. The fish must be cut into small slices.
   Recommendation: salmon is best cut when it is still slightly frozen.
5. Boil water and let it cool until room temperature. 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 glass.
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, lay another layer of fish on top and so on in a circle.
9. The dish must be kept in the refrigerator for 24 hours.

Although the main difficulty in making tartare is finding a fresh main ingredient, there are many subtleties in choosing the right combinations in order to ready meal didn't seem very simple. For example, absolutely everything is perfect in this trout tartare recipe, so feel free to use it when you want to surprise and please your family or guests.

Cooking

Rinse sweet and green onions, dry and transfer to a bowl. Add onion, lime juice, sesame oil, 1 tablespoon olive oil and stir to combine.

Roll out the caviar between two pieces of plastic wrap to make a 0.3 cm thick layer. Transfer the caviar to a cutting board and cut into 0.3 cm cubes. Add the caviar to the bowl.

Lay out the fish and season with salt and pepper. Put a spoonful of tartare on a plate and, using a suitable dish, shape it into a round shape. Drizzle with olive oil, garnish with tomatoes and herb sprigs and serve.