Salmon Tartare w/ Crispy Shallots

Fresh sushi-grade salmon tartare layered with creamy avocado, tangy yuzu kosho, crunchy shallots, and a drizzle of sweet eel sauce-perfect for an elegant appetizer or light meal.rum.

Why You'll Love Salmon Tartare w/ Crispy Shallots❤️

This salmon tartare hits every note - fresh, creamy, and bright with a perfect balance of citrus, umami, and crunch. It's simple enough for a quick appetizer but sophisticated enough to impress any guest.

Tips and Tricks

• Use the freshest sushi-grade salmon you can find for the best flavor and texture.
• Chill your mixing bowl and utensils to keep the fish cold while prepping.
• Press the avocado gently through a cooling rack to get a smooth, creamy base.

Variations

• Swap avocado for diced cucumber or mango for a different texture and flavor.
• Add finely chopped fresh herbs like chives, cilantro, or basil for extra freshness.
• Use tamari instead of white shoyu for a gluten-free option.

Substitutions

• Use yellowtail, tuna, or scallops instead of salmon for variety.
• Replace eel sauce with ponzu or soy glaze for a different drizzle.
• Swap crispy shallots for toasted sesame seeds or fried garlic for crunch.

Best served with

• Lightly toasted baguette slices or rice crackers
• A fresh green salad with a citrus vinaigrette
• A chilled glass of crisp white wine or sake
• Pickled ginger and wasabi on the side for an authentic touch

How to Store Leftovers

• Salmon tartare is best eaten fresh but can be stored tightly covered in the fridge for up to 24 hours.
• Avoid storing with avocado to prevent browning; add avocado fresh before serving if needed.

Common Questions

Salmon Tartare w/ Crispy Shallots

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Fresh sushi-grade salmon tartare layered with creamy avocado, tangy yuzu kosho, crunchy shallots, and a drizzle of sweet eel sauce-perfect for an elegant appetizer or light meal.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course: Appetizer

Cuisine: Japanese-inspired

Calories: 868

Ingredients Equipment Method Nutrition

Ingredients

  

• ¾ lb salmon sushi grade
• 1 avocado
• 1 tablespoon capers
• ½ tablespoon sesame oil
• ½ tablespoon white shoyu or soy sauce
• 1 teaspoon yuzu kosho
• 1 tablespoon crispy shallots
• 1 teaspoon eel sauce
• Lime zest for garnish

Equipment

• Cooling rack
• Small plating ring (for presentation)
• Mixing Bowls

Method

 

1. Roughly chop capers and set aside.
2. Split avocado and press each half gently through a cooling rack over a bowl to create a smooth puree.
3. Slice salmon against the grain into ¼-inch slices, then cut into ¼-inch strips. Dice strips into ¼-inch cubes and place in a bowl.
4. Add sesame oil, white shoyu, chopped capers, and yuzu kosho to the salmon. Mix gently to combine.
5. Using a small plating ring, layer bottom with avocado puree, then a layer of seasoned salmon, drizzle with eel sauce, and repeat to the top of the ring.
6. Sprinkle crispy shallots on top.
7. Finish with a drizzle of eel sauce and a sprinkle of lime zest.

Nutrition

Calories: 868kcalCarbohydrates: 18gProtein: 72gFat: 58gSaturated Fat: 9gPolyunsaturated Fat: 15gMonounsaturated Fat: 30gCholesterol: 187mgSodium: 385mgPotassium: 2645mgFiber: 14gSugar: 1gVitamin A: 441IUVitamin C: 20mgCalcium: 68mgIron: 4mg

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