Recipe for: Salmon tartare on toasts - photo 1
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Recipe for: Salmon tartare on toasts

Appetizers May Day 40 min Medium 6 wyświetleń ~51.16 PLN * - (0)
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Description

Delicate tartare made from raw salmon served on crispy baguette toasts — a light, spring appetizer perfect for a May Day gathering. The combination of rich, velvety salmon with tangy sorrel and lemon, along with fresh dill and green onions, creates a fresh, complex flavor. The toasts are buttery and golden, providing a contrast of textures: creamy tartare and crunchy bread. The dish looks great served on a wooden board with a slice of lemon and a garnish of capers or finely chopped pickles for a bit of sharpness. It’s an elegant yet simple proposal to prepare, ideal for a May Day celebration, a garden party, or as a stunning appetizer before the main course.

Ingredients Used

Ingredients (14)

Servings:
4
  • Salmon 400 g
  • Baguette 1.2 szt. (~300 g)
  • Butter 30 g
  • Spring onion 1.2 pęczek (~60 g)
  • Sorrel 30 g
  • Lemon 0.8 szt. (~60 g)
  • Rapeseed oil 30 g
  • Mustard 15 g
  • 🌿 Przyprawy
  • Dill 0.8 pęczek (~15 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Capers 20 g
  • Pickled cucumber 0.6 szt. (~60 g)
  • Quail egg 36 g
💰 Szacowany koszt dania: ~51.16 PLN (12.79 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of tartare

1

Check the salmon fillet: it should be cold, firm, and free of bones. Place the fillet on a board, check with your hands, removing any bones with your fingers (if you find any - use tweezers for bones). Remove the skin: using a sharp knife, lift the skin and with a guiding motion, separate it from the flesh at an angle of about 20–30°.

Ingredients: Salmon
Use a very sharp knife and a cool cutting board. The temperature of the salmon should be low — it's easier to slice a chilled fillet. If you're not comfortable with raw fish, buy a product labeled 'sashimi' or ask at the store for a fillet suitable for raw consumption.
2

Cut the salmon into small cubes: first, roughly slice it into pieces across the grain (thickness 4–5 mm), then arrange the slices and cut them into thin strips, and the strips into small cubes. The goal is to achieve even pieces with a side of about 3–4 mm.

Ingredients: Salmon
Use a dry knife and do not handle the cut pieces for too long — the heat from your hands speeds up their warming. If you want an even finer consistency, you can chop the cube lightly with a knife.
3

Prepare the toppings. Finely chop the spring onion (white part 1–2 mm, green thinly), chop the dill (only the delicate leaves), finely chop part of the sorrel (leave a few leaves for decoration). Grate the zest of the lemon (only the yellow part) and squeeze the juice - you need about 1 tablespoon of juice (about 15–20 g). If you are using pickled cucumber or capers, drain them and chop finely.

Ingredients: Spring onion, Dill, sorrel, Lemon, Pickled cucumber, capers
Use a sharp knife and a flat hand to hold the herbs. Do not use the white part of the sorrel stems if they are tough. Zest the lemon before squeezing the juice to retain the aroma.
4

Place the chopped salmon in a medium bowl. Add the chopped green onion (about 60 g), half of the dill, finely chopped sorrel, 1 tablespoon of mustard (15 g), 1 tablespoon of lemon juice (15–20 g), 1 tablespoon of canola oil (15 g), grated lemon zest (a pinch), salt (1 g), and pepper (0.5 g). Gently mix with a fork in an upward motion — the goal is to combine the ingredients without mashing the salmon.

Ingredients: Salmon, Spring onion, Dill, sorrel, Mustard, Lemon, Rapeseed oil, Salt, Black pepper
Use a wooden spoon or fork. Stir briefly and gently — if you mash the meat, it will lose its texture. After mixing, taste and gradually season with salt and lemon juice.
5

If you are using capers and pickles: drain the capers (about 20 g) and chop them finely, chop the pickle (60 g) and add to the tartare. Mix gently once more. You can also add capers for intense saltiness and pickles for crunch.

Ingredients: capers, Pickled cucumber, Salmon
Capers and cucumber are optional — add them in small amounts and taste. If the capers are very salty, rinse them in cold water and dry before adding.

Preparation of the toasts

6

Slice the baguette diagonally into pieces about 1–1.5 cm thick. Preheat a large skillet or oven to 200°C. Spread a thin layer of butter on both sides of the slices (about 30 g spread over all the slices). In the skillet, fry for 1.5–2 minutes on each side over medium heat until golden and crispy; in the oven, bake for 6–8 minutes, turning halfway, until browned.

Ingredients: Baguette, Butter
The best option is a pan with a thick bottom or an oven set to convection. Do not burn the butter — if it smokes, lower the heat. The toasts should be golden and crispy on the edges.

Assembly and serving

7

For each toast, spread 1–2 tablespoons (about 40–50 g) of the prepared tartare. Gently form a small mound with a spoon. Decorate with whole sorrel leaves and a sprig of dill. If using quail eggs: separate the yolks (4 pieces = 36 g) and gently place one yolk on the selected portions just before serving.

Ingredients: Baguette, Salmon, sorrel, Dill, quail egg
Use a kitchen ring (diameter about 5 cm) if you want perfectly even portions. Place the quail yolk just before consumption to avoid softening the toast.
8

Serve immediately: arrange the toasts on a wooden board or a large platter, alongside lemon halves for seasoning. Serve with a glass of chilled white wine, light beer, or sparkling water with a slice of lemon.

Ingredients: Lemon, Salmon, Baguette
Tatar tastes best fresh — serving it 10–20 minutes after preparation allows the flavors to meld without losing freshness.

Fun Fact

💡

Fish tartare is a variation of the classic meat tartare; the popularity of raw fish in European cuisine has increased with the availability of fresh fish and inspirations from Japanese cuisine. Sorrel was a common addition in Polish cuisine, adding tartness to dishes as early as the 19th century.

Best for

Majówka Przyjęcie w ogrodzie Przystawka na eleganckie spotkanie

Tips

🍽️ Serving

Serve the toast and tartare separately if you prepare them in advance — the toast will stay crispy. Serve with a slice of lemon and extra dill. For a spicy version, add a few drops of Tabasco to the mixture or thin slices of radish for a fresh bite.

🥡 Storage

Store the raw salmon tartare in the refrigerator, tightly covered, for a maximum of 24 hours. Do not freeze the tartare or the prepared toasts. Store the toasts separately at room temperature in a dry place, and it's best to make them just before serving; reheating will cause them to soften.

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