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Salmon, fennel and orange tartare


salmon tartare

Salmon tartare is a raw fish appetizer that is easy and quick to prepare. Here is the recipe with orange and fennel!

Orange marinated salmon tartare with fennel is today's recipe. This is a perfect dish to serve as a starter for a fish lunch or dinner. Salmon, being a fatty fish, lends itself well to being paired with ingredients such as orange and fennel, creating a perfect appetizer for those who love raw fish.

For preparations of this type it is very important to use fresh fish that has been suitably chilled or left in the freezer for at least 96 hours. For this reason, if you have any doubts, we advise you to ask your trusted fishmonger for help.

Salmon, fennel and lemon
Salmon, fennel and lemon

Ingredients

For the salmon tartare

  • Chilled salmon – 400 g
  • Orange – 1
  • Fennel – 1
  • Extra virgin olive oil – 1 tablespoon
  • Lemon – 1
  • Chives – 4 strands
  • Salt – to taste
  • Pepper – to taste

Preparation

How to prepare the salmon, fennel and orange tartare recipe

1

Start by preparing the marinade: in a small bowl mix lemon juice , oil , salt and pepper .

2

Remove the skin of the salmon (which we said must be blasted ) and cut it into cubes of up to half a centimeter. Transfer them to the bowl with the marinade, cover with cling film and leave to rest in the fridge for an hour .

3

Peel the orange cleanly to remove the bitterest white part. Wash the fennel , clean it and cut it into very small cubes.

4

Add the diced salmon to the orange and fennel, season with the chopped chives, mix and arrange using a pastry cutter . Your salmon tartare with citrus fruits and fennel is ready!

How to make a perfect tartare: advice for use

To make this dish a true masterpiece, it is obviously necessary that the fish you buy is fresh and first choice, but above all that it has been blast chilled , so that it can be consumed raw. As regards the preparation, however, as you may have guessed, there are two main secrets to success: the marinade and the ingredients.

In addition to citrus fruits, you can also marinate the tartare with simple oil, salt and pepper, perhaps adding some particular spices or aromas, such as ginger. For a stronger flavour, however, soy sauce is what you need!

Alternatively, we advise you to focus on the classic with salmon and avocado tartare : with its full but at the same time delicate flavor it is perfect for the most important occasions.

Conservation

Salmon tartare should be eaten as soon as it is made . It can be stored for a maximum of 12 hours in the refrigerator, tightly closed in an airtight container.

Read also
Fish tartare: here are the 10 best recipes and preparation tips

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