Salmon Tartare w/ Crispy Shallots

Sushi-grade salmon tartare layered with avocado, yuzu kosho, crispy shallots, and a drizzle of eel sauce.

Why You'll Love Salmon Tartare w/ Crispy Shallots

The yuzu kosho brings citrus heat against the cool avocado, and the crispy fried shallots add crunch on top. It's assembled cold, so nothing here requires more than dicing and slicing.

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. Serve as an elegant appetizer or light meal.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Japanese-inspired

Calories: 868

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 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

Notes

Storage: This is a same-day dish. Sushi-grade salmon dressed and dressed a second time doesn't hold well past a few hours, and the crispy shallots go soft if plated too early. If you want a head start, dice the salmon and make the avocado puree ahead, cover tightly, and refrigerate separately, then mix, layer, and top with shallots right before serving.

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