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Salmon Tartare With Cucumber Salad

Salmon Tartare With Cucumber Salad 6.000

Mette Randem for The Washington Post

Gastronomer Apr 28, 2010

Scraping the flesh off the bones after you have filleted a whole large salmon will yield fine scraps to make this tartare. Otherwise, use sushi-quality or the best-quality salmon fillet you can find.

Servings: 6 - 8 first-course
  • 1 pound skinless salmon fillet, pin bones removed (see headnote)
  • 1/2 teaspoon caraway seed, coarsely ground
  • Fronds from 1 to 2 stems dill, minced (1 to 2 tablespoons)
  • 1 teaspoon salt
  • 1/2 to 2/3 pound seedless (English) cucumber, peeled and cut crosswise into thin slices
  • 1 teaspoon sugar
  • 2 medium shallots, finely chopped (2 tablespoons)
  • Rye crackers, for serving (optional)
  • Salmon or trout roe, for garnish (optional)
  • Gel and seeds of 1 medium tomato, for garnish (optional)


Rinse the salmon fillet and pat dry with paper towels. Use a sharp knife to coarsely chop the fish; this is preferable to using a food processor, which tends to produce a mushy-textured tartare. Combine in a mixing bowl with the caraway seed, dill and a little of the salt.

Combine the cucumber, the remaining salt and the sugar in a separate bowl. Cover with a plate and shake vigorously to coat evenly. Let it sit for a few minutes, then pour off any liquid. Add the shallot and toss to form a salad.

Divide the fish mixture into individual portions, either on plates or on rye crackers, if desired. Garnish with the cucumber salad, a little salmon or trout roe and tomato seeds and gel, if desired. Serve immediately.

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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (based on 8): 110

% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 35mg 12%

Sodium: 330mg 14%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 12g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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