Recipe for: Salmon tartare with pickled cucumber and dill oil - photo 1
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Recipe for: Salmon tartare with pickled cucumber and dill oil

May Day Appetizers European cuisine 45 min Medium 0 views ~44.31 PLN - (0)
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Description

A delicate, summer salmon tartare is a light and fit appetizer perfect for May gatherings and summer dinners. Fresh, raw salmon diced finely combined with crunchy pickled cucumber and delicate red onion creates a fresh, umami flavor that is enhanced by the intensely green dill oil. The dish has a striking appearance — pink salmon with green oil and light green cucumber — and pairs perfectly with thinly sliced rye bread or chips made from baked whole grain bread. It’s a light proposal, rich in protein and healthy fats, fit-style, with a hint of Polish seasonal flavors.

Ingredients Used

Ingredients (11)

Servings:
4
  • Salmon 400 g
  • Lightly salted cucumber 2 pcs (~200 g)
  • Red onion 150 g
  • Rapeseed oil 80 g
  • Lemon 1.3 pcs (~100 g)
  • Mustard 20 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Capers 20 g
  • Chives 0.3 bunch (~30 g)
💰 Estimated dish cost: ~44.31 PLN (11.08 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Dill oil

1

Wash the dill under running cold water and dry it very thoroughly with a paper towel or a salad spinner — excess water will dilute the oil and reduce the intensity of the color. Tear the stems from the thick parts. Place the dill in a blender along with the rapeseed oil (80 g). Pulse blend for 20-30 seconds until you achieve an intensely green, smooth emulsion.

Ingredients: Dill, Rapeseed oil
Use a blender, either a jug or an immersion one with a puree attachment. Tools: blender, fine mesh strainer, glass container. Common mistake: too wet dill — dry it well, otherwise the oil will be watery.
2

Pour the blended oil through a fine sieve lined with cheesecloth into a small bowl, pressing the cheesecloth with a spoon to separate the green liquid from the pulp. Set the oil in the refrigerator for at least 10 minutes — it will thicken slightly and take on an intense color. The remaining pulp can be used for sandwiches or discarded.

Ingredients: Dill, Rapeseed oil
Use a fine sieve and a clean cheesecloth/towel. Tool: sieve, cheesecloth. Do not heat the oil — it will change the taste and color.

Tatar

3

Prepare the salmon: place the chilled fillet on a cutting board, check by touch under the light or with your fingers for any bones — run your fingers along the flesh. Trim off any skin and remove any remaining bones with tweezers. Cut the salmon with a sharp knife into slices, then into thin strips and into small cubes with a side of about 5 mm. Keep the fillets cold to make it easier to cut evenly.

Ingredients: Salmon
Use a very sharp fish knife and a cool cutting board. Tools: sharp knife, kitchen tweezers for bones. Common mistake: a dull knife tears the meat instead of cutting — a cool fillet cuts better.
4

Prepare the lightly salted cucumber: drain the slices or whole cucumbers in a strainer, and dry with a paper towel. Cut into small cubes similar in size to the salmon (about 5 mm). If the cucumbers are very salty, you can quickly rinse them under cold water and drain again.

Ingredients: Lightly salted cucumber
Use a cutting board and a sharp knife. Tools: strainer, paper towel. A small tip: if the cucumber is very moist, drain it on a towel for a few minutes.
5

Peel the red onion and chop it very finely into cubes. To reduce the sharpness, place the chopped onion in a bowl of cold water for 5 minutes, then drain and dry with a paper towel — the onion will be milder and crispier.

Ingredients: Red onion
Use a sharp knife and a small bowl of water. Tools: knife, bowl. Do not chop the onion too finely if you do not like its intensity.
6

In a large bowl, gently mix 400 g of diced salmon, 200 g of diced cucumber, and 150 g of finely chopped red onion. Add 20 g of mustard, the juice of half a lemon (about 30 g of juice; reserve the rest for taste), and 30 g of dill oil. Gently mix the ingredients with a wooden spoon or silicone spatula for 20-30 seconds — the goal is to combine the flavors, not to mash the fish.

Ingredients: Salmon, Lightly salted cucumber, Red onion, Mustard, Lemon, Rapeseed oil
Use a large, cool bowl and a wooden spoon. Tools: bowl, spoon. Common mistake: mixing too vigorously leads to a mushy consistency — mix gently.
7

Add 20 g of capers (optional, rinse first) and season to taste with salt (2 g) and pepper (1 g). Taste and if necessary, add more lemon juice or 5-10 g of dill oil to achieve the desired balance of acidity and richness. Gently stir just to combine the flavors.

Ingredients: Capers, Salt, Black pepper, Lemon, Rapeseed oil
Add salt gradually — raw fish can easily become too salty. Tools: mixing spoon. If in doubt, taste a small portion before seasoning the entire bowl.

Assembly

8

Form the tartare on the plates: use a metal ring for shaping (diameter 7-8 cm) or a spoon. Place the ring in the center of the plate, fill it evenly with the tartare, pressing lightly with the spoon to maintain the shape. Gently lift the ring upwards. Drizzle 10-15 g of dill oil on top for shine and aroma, and sprinkle with finely chopped chives (optional).

Ingredients: Salmon, Rapeseed oil, Chives
Use a metal ring or simply shape the portion with a spoon. Tools: cooking ring, spoon. Additionally, you can add a slice of thinly sliced rye bread toasted in a pan for texture contrast.
9

Serve immediately, with thin slices of lemon and toasted rye bread or crackers. If you are preparing portions in advance, keep the tartare covered with plastic wrap in the fridge for a maximum of 2 hours and add oil and fresh herbs just before serving.

Ingredients: Lemon
Serve cold. Tools: plates, chives for sprinkling. Do not store raw fish longer than indicated.

Fun Fact

💡

Tartar made from raw fish is a version of tartar inspired by French and Japanese cuisine; in Poland, raw fish began to gain popularity with the rise of sashimi and the availability of fresh fish. The addition of dill oil gives it a local, Polish touch.

Best for

majówka letnie przyjęcie kolacja na świeżym powietrzu

Tips

🍽️ Serving

Serve the tartare very chilled on cold plates. For a contrast in textures, add toasted slices of rye bread or thin grissini. You can also serve young potatoes in their skins as a side, but keep the dish light.

🥡 Storage

Store the tartare covered with plastic wrap in the refrigerator for a maximum of 2 hours. Dill oil can be kept in a closed bottle in the refrigerator for up to 3 days. Do not freeze the prepared tartare — raw fish loses its texture after thawing.

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