Wild sockeye is cubed small and tossed in a dressing of olive oil, dijon and white wine vinegar, then folded with red onion, capers, parsley and lemon. Pack it tightly into a ramekin and turn it out onto the plate to hold its shape. Five minutes of prep, no cooking, and it serves four with crackers or crostini.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Simple Salmon Tartar
Declan Chapin, Premier Catch
4
5 minutes
0 minutes
French
Appetizer
This wild sockeye salmon tartare is cubed and tossed in a dijon-vinegar dressing with red onion, capers, and parsley, then brightened with lemon. A quick, no-cook appetizer served with crackers or crostini.
Ingredients
2x 8oz Sockeye Salmon
1 tbsp white wine vinegar
1 tsp dijon mustard
2 tbsp extra virgin olive oil
2 tbsp diced red onion
2 tbsp capers
juice of 1 lemon
salt and pepper
fresh parsley, chopped
crackers or crostini
Directions
In a small bowl, whisk together olive oil, dijon mustard, and white wine vinegar.
Cube the salmon into small pieces and toss in the dressing.
Add diced red onion, capers, parsley, salt, pepper, and lemon juice. Gently stir to combine.
Place tartar tightly in a ramekin and flip to create the shape in the image. Garnish with lemon, parsley, and sea salt.
Serve immediately with crackers, salad, or bread.
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Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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