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The starter, Chic bistro

Salmon tartare with dill and lime

Salmon tartare with dill and lime is a fresh starter for 6 people, ready in 25 minutes of active work. The salmon is diced just before guests arrive and seasoned at the last minute, so the texture stays clean and the flesh doesn't turn pale. It's an easy recipe, around €3.60 per person, and its success depends on very fresh fish and dice cut by hand with a knife.

A fresh salmon tartare, bright with lime and dill, plated in a ring over a little salad, light and full of zing.

Salmon tartare with dill and lime
For
6 people
Work
25 min
Total time
40 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€3.60
Calories per person
290 kcalcalculated by Kiloach, your weight coach

Raw salmon, cut into small dice with a knife, keeps a texture that's both firm and tender, very different from a finely chopped tartare. Dill adds a fresh anise note, lime brings a sharper acidity than lemon, and raw shallot gives a quiet bite that wakes up the dish without taking over the fish.

This starter works well for a dinner with friends in spring or summer, when you want something light before a heartier main course. It fits a bistro chic menu, simple to make but polished in presentation, plated in a ring with a small salad on the side.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps
  4. When it's time to serve 2 steps

This tartare is made at the last minute, there's nothing to do the day before or in the morning. Just before guests arrive, dice the salmon and prep the dill, shallot, and lime separately, keeping everything well chilled. At serving time, mix it all together, season, and plate in rings with the mesclun.

The ingredients

6 people

Fish counter

  • Very fresh salmon fillet 600 g

Fruits and vegetables

  • Dill 1 bunch
  • Limes 3
  • Shallot 1
  • Mesclun greens 100 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Fleur de seloften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Chop the dill and shallot finely, zest one lime and juice it.

    The zest gives the aroma, the juice gives the acidity, don't mix them together ahead of time.

  2. Remove the skin and any bones from the salmon, cut the flesh into small dice with a knife, and keep it well chilled.

    Pop the fish in the freezer for 15 minutes for cleaner, neater dice.

When it's time to serveThe final touches, right in front of your guests.

  1. Mix the salmon with the shallot, dill, zest, olive oil, and lime juice, then season with salt and pepper.

    Season at the very last moment, the acidity turns the flesh pale if it sits too long.

  2. Mold the tartare into a ring on each plate and add the mesclun.

    Press down gently with the back of a spoon, then lift the ring off slowly.

Our tips to get it right

  • Pick salmon labeled for raw consumption, and ask your fishmonger to skin and debone it if possible, it saves you time.
  • Work with chilled utensils and plates, the tartare holds its shape better and stays pleasant to eat until the end of the meal.
  • Taste the seasoning before plating, the salt and lime need to balance each other without one overpowering the other.

The variations

  • Swap the salmon for very fresh tuna for a firmer, leaner version.
  • Add a few diced avocado cubes when mixing for a creamier texture, cutting back slightly on the olive oil.
  • For a simpler version before a kids' meal, serve the salmon in small cubes on the side with the lime dill dressing separate, skipping the ring mold and final seasoning on the fish.

What to serve it with

  • Toasted rye bread or blinis
  • Dry white wine, like sauvignon blanc
  • A chilled soup as a starter before

Storage

This tartare is best eaten the same day, ideally within an hour of preparing it. It doesn't freeze and keeps at most a few hours in the fridge, well covered, before the texture starts to suffer.

Questions about this recipe

Can you use smoked salmon instead of fresh?

Yes, but the texture and flavor change a lot, smoked salmon is saltier and firmer. In that case, cut back on the fleur de sel and adjust the lime so it doesn't get too acidic.

Do you need to freeze the salmon before making tartare?

It's not required if your fishmonger guarantees the salmon is safe to eat raw. A 15 minute stint in the freezer mainly helps you cut cleaner dice, not make the fish safer.

How do you plate tartare without a ring mold?

You can use a round cookie cutter, a small upturned bowl, or simply shape a quenelle with a spoon. The key is to press gently so the tartare holds together on the plate.

Can this tartare be made for more than 6 people?

Yes, just scale the quantities proportionally, keeping a good balance between salmon, herbs, and acidity. Just allow more time for dicing everything by hand.

Can a salmon tartare with dill and lime be made ahead?

Partly, the finish happens at the last moment. The recipe needs 25 min of work in total, split up like this, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a salmon tartare with dill and lime?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a salmon tartare with dill and lime?

About 290 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a salmon tartare with dill and lime cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Tarte tropézienne The dessert

Chic bistro

Tarte tropézienne

  • 40 min of work
  • Prepared the same day
  • Medium, €2.00 per person

550 kcalcalculated by Kiloach

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