Go Back
–+ servings
A round serving of salmon tartare garnished with chopped chives sits on a plate with lemon wedges, on a wooden table with condiments in the background.
Print Recipe Add to Collection
Rate this Recipe!

Salmon Tartare with Chive Tomatoes

This is the clean, bright, no-nonsense salmon tartare worth making. Fresh salmon, sharp citrus, capers, and chives punched up just enough to taste intentional, not fussy. It’s light, it’s fast, and it always lands like you spent more time on it than you did.
Prep Time20 minutes
Chill Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American, French
Servings: 4 servings
Calories: 269kcal
Author: Dee Broughton

Equipment

  • Sharp chef’s knife (non-negotiable for clean cuts)
  • cutting board
  • Mixing Bowls
  • Ring mold or small ramekin
  • Plastic wrap (if molding in a ramekin)

Ingredients

For the salmon tartare:

  • 1 tablespoon whole grain mustard
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red onion finely minced
  • 2 tablespoons fresh chives finely chopped
  • 1 teaspoon dried dill
  • 1 tablespoon capers chopped
  • zest of ½ lemon
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 pound salmon fresh caught or farm raised, skin removed

For the tomato base:

  • 1 cup cherry tomatoes quartered
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh chives finely cut
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

For finishing and serving:

  • extra virgin olive oil
  • fresh chives
toasted
  • baguette or crackers

Instructions

  • Whisk the whole grain mustard, lemon juice, olive oil, red onion, chives, dill, capers, lemon zest, salt, and pepper in the medium mixing bowl.
    A small bowl of mustard and oil with finely chopped herbs and a metal whisk, set on a wooden surface.
  • Pat the salmon dry with paper towels. Then dice it into small pieces about 1/8 to 1/4 inch in size.
  • Add the diced salmon to the bowl with the dressing and fold with a spoon or spatula until every piece is coated.
    A brown ceramic bowl filled with a mixture of diced raw salmon, herbs, and seasonings, with a spoon resting inside, placed on a wooden surface.
  • Cover the bowl with plastic wrap and chill for about 10 minutes.
  • Stir the tomatoes, olive oil, chives, salt, and pepper in a small mixing bowl.
    A bowl of chopped tomatoes and herbs sprinkled with black pepper sits on a wooden table next to a spoon and a fringed cloth.
  • Set a ring mold in the middle of a plate. Spoon a portion of the tomato mixture into the bottom of the mold and press it lightly so it forms an even base.
    Note: Use a small ramekin if you do not have a ring mold. Lightly oil the inside or line it with plastic wrap, then spoon tartare into the bottom of the ramekin and top it with the tomato mixture so the layers sit in reverse. Place a serving plate on top of the filled ramekin and hold both together. Turn them over in one motion, set the plate down, and lift off the ramekin so the tomato layer rests on the plate and the tartare sits on top.
    A green plate holds a saucepan lined with plastic wrap, filled with chopped cherry tomatoes and herbs on a wooden table.
  • Spoon a portion of the chilled salmon tartare on top of the tomato layer inside the ring. Smooth the surface gently with the back of the spoon.
    A metal pot lined with plastic wrap containing a mixture of salmon tartare and herbs sits on a green plate on a wooden surface.
  • Lift the ring mold straight up. Repeat with the remaining tomato mixture and tartare on the other plates.
  • Drizzle the molded tartare with olive oil and fresh chives. Serve with toasted baguette or crackers.
    A round serving of salmon tartare garnished with chopped chives, drizzled with oil, and accompanied by two lemon wedges on a green plate.

Notes

  • Use the freshest salmon you can get. Tartare only works when the fish is clean, cold, and smells like the ocean—not “fishy.” Buy it the same day you plan to serve it.
  • Keep everything cold while you work. Warm fish turns soft and loses its structure. If needed, set your mixing bowl over ice.
  • Cut the salmon, don’t mash it. A sharp knife makes a big difference. Aim for small, even cubes so the tartare eats smoothly.
  • Taste the dressing before adding the salmon. This is your only chance to adjust the seasoning without overmixing the fish.
  • Tomatoes go on the bottom for a reason. They add acidity and moisture that lifts the salmon without watering it down.
  • No ring mold? No problem. A small ramekin lined with plastic wrap pops out cleanly and looks just as polished.
  • Serve immediately. Raw salmon sits well for about 10 minutes in the fridge, but this dish is all about freshness.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 3g | Protein: 23g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 62mg | Sodium: 878mg | Potassium: 678mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 2mg