Salmon Tartare

So the only reason I come up with this recipe, it was because I have the mission to get rid of a bouquet of dill, that I bought only for garnish. Again, I probably have told this story too many times, but how one suppose to finish a bouquet of dill? So anyway, it is summer so I like something fresh, that I don’t even need to use a stove and just whip something out of dill!

What are the things, in this case, food, that you prefer to eat raw rather than cooked? For me, carrots and salmon. I ate them even if they are cooked cause I don’t like to waste anything, but I much much prefer when they are raw. So most of the time I eat my salmon raw, sushi grade salmon if you must, the freshest. Although a couple times, I use regular kind of salmon and I was always fine, no food poisoning yet. Beside, we ‘cook’ the salmon in lemon or lime juice anyway.

I think cucumbers and avocados will be great to go with salmon tartare, so of I go to the market only to find out after I cut -what I thought was a cucumber- in half, it was zucchini. By now, you all can tell that I don’t cook or eat veggies very often, so this is a new challenge for me. But, I can tell which cuts or parts of the steak just by looking at them without touching.


 1/2 lbs boneless salmon fillet, skinless

2 tbsp fresh lemon juice -divided

1 tbsp sour cream

1/4 cup cucumber -seeded and diced

1/4 cup avocado -diced

1 tsp olive oil

1/2 tsp sesame oil

1/4 tsp lemon zest

1 tbsp fresh dill -chopped

Salt and pepper


  • Place salmon on a plate and in a freezer to chill for about 20 minutes. 
  • After 20 minutes, take the salmon out, cut into 1/8 inch cubes.
  • Place salmon in a medium bowl and add lemon juice and zest. Let it rest for about 10 minutes. 
  • While the salmon ‘cook’ in lemon juice, in another bowl mix the cucumber, avocado, olive and sesame oil, the rest of lemon juice and fresh dill.
  • Add sour cream, salt and pepper to the salmon bowl and stir to combine.
  • Serve the two mixtures together immediately, enjoy!


This is just for presentation only. Serve on a plate using a ring mold, add one thick layer of the cucumber avocado mixture, then layer up with salmon tartare mixture.

I do not recommend to leave this dish overnight, even in the fridge. Best to serve and consume immediately. 

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