Sockeye Salmon Tartare

Sockeye Salmon Tartare
Photo by


  • Taro chips or toasted baguette slices, for serving
  • Microgreens, for garnish
  • ½ teaspoon freshly squeezed lemon juice, plus more as needed
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh chives
  • + 9 more ingredients
    • 1 tablespoon finely chopped fresh chervil
    • 2 tablespoons seeded, skinned, and finely diced tomato
    • Finely grated zest of 1 medium lemon
    • 1 medium garlic clove, minced
    • 1 tablespoon olive oil
    • 2 tablespoons fish sauce
    • Freshly ground black pepper
    • Kosher salt
    • 2 pounds fresh sockeye salmon, skin and "pin bones removed":

Trim any cartilage and dark areas of flesh (the blood line) from the salmon and discard. Dice the salmon into 1/4-inch cubes and place in a large bowl. Season with salt and pepper. Add the fish sauce, olive oil, garlic, and lemon zest and gently fold to combine. Add the tomatoes, herbs, shall...

View full recipe at Chow


Best Wine Deals

See More Deals

Snooth Media Network