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Fish, Classics and bistro fare

Salmon tartare and fries

Salmon tartare and fries is a raw fish dish, hand cut with a knife and seasoned with shallot, lemon, dill and capers, served alongside oven baked fries. It serves 4, takes 40 minutes, and counts as an easy recipe. Expect to spend around €4.30 per person. The secret is using extra fresh salmon, cut by hand and seasoned at the very last minute.

Tonight, knife cut salmon tartare with shallot, lemon and dill, alongside crispy oven fries.

Salmon tartare and fries
Total time
40 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Salmon tartare stands out for its melt in your mouth texture, nothing like the mushy result you'd get from a food processor. Hand cut into small, even cubes, the fish keeps some bite, while shallot, lemon and dill wake up its natural sweetness without overpowering it. The capers add a salty punch that changes everything. Paired with golden, crispy fries, the contrast between fresh and crunchy is what makes this dish work.

This is a great recipe for a spring or summer dinner, quick to put together but festive enough to impress. Kids often love it, especially if you serve the plain salmon separately from the more intense condiments. It works just as well for a weeknight meal as for a dinner with friends, as long as you start with genuinely fresh fish and give yourself a little time.

The ingredients

4 people

Fish counter

  • Extra fresh salmon fillet 600 g

Fruits and vegetables

  • Shallots 2
  • Lemon 2
  • Dill 6 sprigs
  • Green salad 1

Pantry

  • Capersoften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen fries 800 g

Allergens Fish, Mustard

The step by step recipe

  1. Put the salmon in the freezer for fifteen minutes to firm it up, then remove the skin and any bones. 15 min

    Ask your fishmonger for salmon suitable to eat raw, that's the basis of food safety.

  2. Cut the salmon into small, even cubes, like a classic tartare, and keep it chilled.

    Keep it on a cold plate while you prepare the rest.

  3. Chop the shallots, dill and capers. Mix with the mustard, olive oil, juice of one lemon, salt and pepper.

    Rinse the capers if they're very salty.

  4. Bake the fries on a tray at 220°C until golden. 25 min

    Flip them halfway through, so they turn crispy on every side.

  5. Mix the salmon with the dressing just before serving, plate it using a ring mold or a spoon, and serve with the fries, lemon wedges and a green salad.

    Season at the very last minute, lemon's acidity will start cooking the fish if the tartare sits too long.

Our tips to get it right

  • Pick salmon that looks firm and shiny with no strong smell, that's the sign of truly fresh fish.
  • Work on a cutting board with a well sharpened knife, so you don't crush the salmon cubes as you cut them.
  • Keep every tartare ingredient chilled until the last moment, the cold protects both the texture and the safety of the dish.

The variations

  • Swap the salmon for extra fresh tuna for a firmer, more oceanic tartare.
  • For a version without raw fish, sear the salmon cubes briefly in a hot pan for about a minute before seasoning them.
  • For cautious kids, serve the salmon simply diced with a squeeze of lemon, and offer the shallot and caper dressing on the side.

What to serve it with

  • A crisp green salad
  • A glass of homemade lemonade
  • Grilled country bread

Storage

Tartare is best eaten right after it's seasoned. If needed, you can keep the cut, unseasoned salmon in the fridge for a few hours in a sealed container. Avoid freezing an already seasoned tartare, raw fish doesn't hold up well that way.

Questions about this dish

Can you prepare salmon tartare ahead of time?

You can cut the salmon and make the dressing ahead, keeping them separate in the fridge. Mix them together only right before serving to keep a firm texture and a fresh taste.

Do you really need raw salmon for this recipe?

Tartare is traditionally made with extra fresh raw salmon, specifically requested for raw consumption from your fishmonger. If you'd rather avoid raw fish, you can quickly sear the cubes in a pan before seasoning them.

How do you keep the tartare from getting watery?

Season the salmon right before serving, not earlier, since salt and lemon draw out moisture from the fish over time. Also keep the salmon well chilled until the last moment.

Can you use homemade fries instead of frozen ones?

Yes, you can cut and bake your own potatoes with a bit of olive oil. It takes a little more prep time, but the result is just as crispy.

How long does it take to make a salmon tartare with fries?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a salmon tartare with fries?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon tartare with fries cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, mustard. Always check the labels of the products you buy.

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