Nika belotserkovskaya. Various salmon tartare recipes

Salmon Tartare - General Cooking Principles

The French dish tartare is an appetizer made from several finely chopped ingredients. All components of tartar are seasoned with sauce. A characteristic feature of the dish is that all products for it are used fresh, pickled or lightly salted. That is why salmon for tartare is not subjected to any heat treatment. The fish is usually lightly salted or simply defrosted tender fillets are taken. Salmon tartare is not only tasty, but also very healthy. Such a low-calorie snack can be safely included in the diet menu; the treat is perfect for the festive table.

Salmon tartar is often added with onions (red, chives or shallots), herbs (lettuce, arugula, parsley, dill, cilantro, etc.), fresh cucumbers, avocados, shrimp, tomatoes, olives, capers, caviar and all kinds of seasonings. Tartar will not do without lemon juice, mustard and balsamic vinegar. Also, soy sauce is often added to the dressing. All the chopped tartar ingredients can simply be mixed with the sauce and put in a slide on a la carte plates. You can also use a salad ring and lay out the products in layers in the form of a pyramid. Salmon tartare can be served with croutons or hot toast.

Salmon tartare - preparing food and dishes

You don't need a lot of dishes to make salmon tartare. You need a cutting board, a sharp knife, serving dishes, and you may also need a salad ring. Some ingredients (such as eggs) need to be boiled or fried, so a pot or pan may be needed. Prepare also a bowl for preparing the sauce or marinade.

The salmon fillet should be cut as small as possible. Almost all salmon tartare recipes use onions. It also needs to be chopped as small as possible - almost into crumbs. The onion should not be strongly felt, it should give only the desired flavor and piquancy. Fresh fish fillets must first be “salted”. To do this, rub the fish with salt and seasonings, wrap it with a film and put it in the refrigerator for several hours.

Salmon tartare recipes:

Recipe 1: Salmon Tartare

A simple recipe for delicious salmon tartare. It uses fresh-frozen fish, red onion and seasonings. You can serve such an appetizer separately or with toasted toast.

350 g salmon fillet;
Red onion;
15 ml of wine vinegar;
15 ml lemon juice;
30 ml of olive oil;
Fresh parsley / cilantro;
Salt;
Pepper.

Mix lemon juice and vinegar in a bowl. Chop the red onion very finely, pour it with lemon marinade. Finely chop the greens, rub with pepper and salt. Cut the fish fillet very finely. Mix the fish with onions in the marinade. Add herbs and olive oil, mix again. Salmon tartare is ready. Serve with hot toast or a slide on lettuce leaves.

Recipe 2: Salmon Tartare with Capers

Delicious salmon tartare! Such an appetizing and elegant appetizer can be safely served at the festive table. In this recipe, two types of onions, capers and seasonings are used along with salmon.

500 g salmon;
Two spoons of pickled capers;
Several heads of shallots;
A bunch of chives;
Soy sauce;
Lemon juice;
Black pepper (ground);
Olive oil.

Salmon and both types of onions are very finely chopped. Chop the capers too. Prepare dressing: mix olive oil, soy sauce, lemon juice. Add ground black pepper to the dressing. Put the fish, capers and onions in a bowl. Pour in the sauce and mix well. We lay out the tartare in vases and put it in the refrigerator for half an hour. You can also add a few drops of lime, Tabasco sauce, grated ginger or sesame oil to such an appetizer if you wish.

Recipe 3: Salmon Tartare with Cherry Tomatoes and Quail Eggs

Another good salmon tartare recipe. The abundance of ingredients makes the appetizer very satisfying, nutritious and tasty, and all products are selected so that their taste qualities blend perfectly with each other. In addition to fish, tartare includes quail eggs, cherry tomatoes, arugula, greens and seasonings.

270 g salmon;
Two spoons of capers;
Arugula;
Iceberg lettuce";
18 g. grain mustard;
Red onion;
Half a lemon;
Several cherry tomatoes;
balsamic vinegar;
Quail egg;
Salt;
Olive oil.

To prepare an appetizer, you will need a special salad ring and portioned plates. Cut the lettuce leaves in any shape. Put the salad on a plate. Put the arugula on the lettuce leaves. Put mustard and lemon slices on a plate. Sprinkle greens with olive oil. Cut the salmon fillet into small cubes, finely chop the onion, mix it with salmon. Season the fish and onion mass with lemon juice and add some salt. We mix everything, fill the ring with part of the mass. Arrange capers on top. Then spread the fish to the top. We remove the form. Fry the quail egg and lay it on top of the pyramid. Arrange cherry tomato halves around. Pour the composition with balsamic vinegar, previously evaporated with sugar.

Recipe 4: Salmon Tartare with Cucumbers and Caviar

Very tasty and spicy appetizer of salmon, red caviar, cucumbers and onions, seasoned with creamy horseradish. The treat will fit perfectly into the menu of any festive feast.

320 g salmon fillet;
Cucumber;
Two spoons of red caviar;
A few green onion feathers;
Red onion;
Dill fresh;
Lemon peel;
2-3 tablespoons of vegetable oil;
Creamy horseradish;
Spoonful of sugar;
White pepper (ground);
Sea salt.

Remove the zest from one lemon, finely chop the dill and mix. Grind the zest and greens with coarse sea salt and sugar. Rub salmon fillet with this mixture, wrap with cling film and put in the refrigerator. After 2 hours, the fish can be removed and cut into small pieces. We clean the cucumber from the skin, remove large seeds with a spoon. Cut the pulp into small cubes. Cut the red onion very finely - almost into crumbs. Finely chop the green onion. Mix salmon with part of the caviar, cucumbers, onions, horseradish and butter. Season the tartare with white pepper. The appetizer can be served with croutons or toast.

Recipe 5: Salmon Tartare with Avocado

Not only is this appetizer very tasty, but it is also dietary. Girls should definitely take note of this recipe.

150 g of salted salmon;
Avocado;
Red onion;
Spoonful of capers;
Olive oil;
Ground black pepper;
Lemon juice;
Salt.

Grind capers and onions, season with olive oil, season with pepper. Cut the avocado pulp into cubes, sprinkle with lemon juice. Finely chop the salmon fillet. With a special salad ring, cut out a circle from the bread, put it on a plate. On top of the bread we spread a layer of fish, then avocado and onion with capers. Then another layer of fish and avocado. Drizzle salmon tartare with olive oil and serve.

The main secret of making salmon tartare is pre-marinating or salting the fish. You can simply rub the salmon fillet with salt and seasonings, wrap in cling film and put in the refrigerator for a couple of hours.

And you can use this recipe: cut the fillet into plates (slices), stir the right amount of salt in a saucepan with boiled water at room temperature. Put the fish in the solution and leave for five minutes. You can place a load so that the pieces do not float. Then the salmon should be thrown into a colander and the liquid drained. Now the fish is laid out in layers in a container, each layer is oiled with olive oil. The fish is aged in the refrigerator for one day. Ready fish can be flavored with lemon juice and seasoned with aromatic herbs. Such lightly salted salmon will make an excellent tartare!

Tartar is an unusual, but very tasty gourmet dish. It is served with fillets of raw or smoked noble red fish. It is usually garnished when served with fresh vegetables, sauces and lemon wedges.

Quite often, an unusual and very strange dish for an ordinary person can be "tartare". Some even know about the existence of such a sauce, but they hardly represent it as a complete food.

But there is nothing surprising here, because tartare is both a sauce and a dish. They have the same name only because they have a similar way of cutting their ingredients.

Tartare - always involves fine cutting of something. Tartare can be not only vegetable cuts, but also fish and meat and even fruit.

The most popular tartare is salmon tartare. As a rule, it is prepared from a noble fish fillet, which did not lend itself to any heat treatment. However, cases and recipes for making smoked salmon tartar are not uncommon, because not everyone likes to eat meat raw.

Preparation of fish meat tartare, raw and smoked salmon tartare

Fresh, salted or smoked salmon fillets are usually complemented with other ingredients that the fish pairs incredibly well with. They complement the taste of the fillet, give it freshness, sharpness and sourness.

Most often, salmon tartare includes the following ingredients:

avocado
cucumber
tomato
seafood: shrimp, mussels, crab, caviar
capers
greenery
lemon

Tartar is often garnished with egg yolk, which both serves as a sauce and gives the meat a special delicate flavor. Often tartare is served in addition to a mix of salads and bread toast.

Tartar involves very small and uniform cutting of all the ingredients of the dish. The whole mass is laid in a layer in a special salad mold so that the dish has a clear and beautiful appearance. Tartar is served with herbs and a special sauce.

Salmon tartare recipes with photos and a varied serving of the dish

Tomato tartare recipe:

Salmon fillet should be chopped very finely and put in a separate deep plate
Pour the fillet with a tablespoon of lemon juice and a tablespoon of soy sauce
One is not big a clove of garlic should be passed through a garlic press and add to the fish
Chopped fillet should be thoroughly mixed so that each piece can be covered with sauce. In this state, it should be left for an hour or two to marinate in the refrigerator.
One ripe but resilient tomato Dip in boiling water for a few minutes so that you can easily remove the skin from it. After that, you should remove the seeds from it and leave only the pulp.
Find form for baking or salads, which has the shape of a glass without a bottom and place it on a serving plate
Marinated minced salmon should be laid out in an even layer in the form on the bottom of the plate
Tomato pulp finely chopped into beautiful cubes, as small as salmon meat and in a separate bowl, the tomato is mixed with a small amount of garlic and chopped green basil
After that r chopped tomato is laid out evenly layer on top of the salmon. The form is removed and a beautiful dish remains on the plate
Tartare is decorated a whole raw yolk and a sprig of greens, for example basil. A small amount of soy or other sauce is also beautifully poured onto a plate or into a special gravy bowl.

tartare: served with salad mix and green basil

Salmon tartare on a vegetable pillow with sesame seeds:

Salmon fillet finely chopped and folded into a separate bowl, where it is poured with lemon juice, one clove of garlic is added and everything is thoroughly mixed
Salmon put away in the refrigerator where to marinate for an hour
At this time, prepare vegetable pillow. You are free to use any vegetables that only come to your taste, but it is best combined with salmon: avocado, cucumber, tomato, zucchini, zucchini. Vegetables are finely chopped, seasoned with lemon juice or soy sauce and placed in a dish on the bottom of a serving dish.
Marinated salmon is placed in a form on top of vegetables. The form is removed and the dish is sprinkled with white or black sesame seeds. You can also decorate the dish with herbs, sauces and egg yolk.

tartare: served with sesame seeds on a bed of vegetables

tartare: served on toast with poached egg and fresh herbs

tartare: served in sauce with vegetable chips from cucumber

tartare: served with guacamole sauce and salted stick

tartare: served with onions, balsamic sauce and mixed salad

tartare: served on a bed of avocado with physalis and green basil

tartare: beautiful serving with yolks, on mixed salad pillows with cucumber slices and croutons

Salmon tartare with avocado recipe

Avocado is a very tasty and healthy fruit. It has a rather oily texture, which has a special slightly creamy, slightly nutty hue. Delicate taste goes well with salmon fillet. In addition to each other, these two ingredients are able to give an incredible sensation for trying tartare.

Most often, chopped salmon fillet is served on a pillow of avocados, but it is also not uncommon for a serving where salmon is mixed with or under an avocado. There is also another serving - salmon tartare with guacamole sauce.

Guacamole is a sauce made from the pulp of an avocado. To prepare it, it is worth carefully mashing the avocado pulp, lime juice, garlic and a little jalapeno or chili pepper into a puree.

To prepare the avocado tartare:

A small amount of fresh salmon fillets(about 200 grams) should be carefully and finely chopped and put in a separate bowl
Fillet needed pour over the marinade a teaspoon of balsamic vinegar and a teaspoon of juice of either lime or lemon, as well as a large spoonful of olive oil and one medium-sized chopped red onion
The fillet mass is thoroughly mixed and put in the refrigerator for pickling
one ripe avocado also finely chopped without a skin (it should be peeled - it is too rough and inedible). the same is done with one cucumber medium size, the skin of which is also removed
After the fillet has marinated, it is transferred to the vegetables and mixed again for a homogeneous mass (or, you can not mix the vegetables with the fish and serve the tartare in two layers)

The finished “turret” of tartare can be decorated with a mix of lettuce, red caviar, green basil, basil or pesto sauce, quail egg or fresh yolk.

avocado tartare: restaurant serving with salad, red caviar and quail egg

avocado tartare: an unusual serving in a bread bun

avocado tartare: simple serving of salmon tartare on avocado slices with balsamic sauce

Salmon tartare with cucumber recipe

The extraordinary freshness of cucumber perfectly complements the rich taste of salmon. Any chilled salmon fish will be very tasty with sweet cucumber, and spicy onions and lemon juice will complement the composition.

Cooking:

Salmon fillet should be chopped very finely and put in a separate bowl
Chopped fillet sprinkled with lemon juice and a few drops of balsamic vinegar
A few finely chopped shallots or one small blue onion should be added to the fillet (if desired, any onion can be replaced with the white part of the shallot - it is quite sweet and not sharp at all)
The mass of fish and onions is thoroughly mixed and it is advisable to leave it in this state for an hour or two to marinate. You can also add one or two tablespoons of classic soy sauce to the marinade.
The cucumber is peeled (the peel is rough and often bitter). The vegetable is chopped and chopped with a knife, after which you should start serving
If you want to make a homogeneous mass, then all the ingredients should be thoroughly mixed. If the tartare should be two-layer when serving, put a layer of fish and a layer of cucumber in a mold and decorate the tartare with herbs

cucumber tartare garnished with lettuce and black olives

Salmon tartare with lemon, how to marinate tartare in lemon?

Lemon juice is a wonderful natural flavor enhancer. It goes well with noble fish fillet, emphasizes its delicate taste and gives a small pleasant sourness to the dish.

In addition, if you are afraid to eat raw fish, lemon juice is a great kind of "disinfector", its citric acid kills harmful bacteria and helps digest food, even very heavy food for the stomach.

Lemon tartare recipe:

The fish fillet should be finely chopped, after which it is folded into a glass or porcelain dish (only not iron, as the oxidation process may begin) for pickling
In this case, it is lemon juice that will act as a marinade, which will saturate each small piece of fish with pleasant sourness and give its citrus hue (juice of one lemon)
You can also add a small amount of shallots, chopped very finely, to the tartare. Shallots are not harsh and have a sweet enough flavor to make the tartar nice and sweet and sour.
In this state, it is necessary to leave the tartare for several hours (ideally, two or three) so that it is thoroughly soaked. After the time has elapsed, if liquid (juice) remains, it can be drained
Tartar, if desired, can be seasoned with fragrant herbs: oregano, basil, marjoram and served through a salad mold on a dish
Ready tartare can be garnished with a sprig of green basil, a slice of lemon and lemon peel shavings

lemon tartare garnished with a lemon wedge and green onions

Salmon tartare with capers, how to cook tartare with capers?

Capers are unopened buds of the caper bush, which are marinated, resulting in a fragrant and tasty snack, as well as seasoning. The taste of capers is slightly salty, slightly spicy and slightly sour. This supplement is perfect for salmon tartare in addition to fresh vegetables and avocados.

Cooking:

Salmon should be prepared for pickling: it is finely chopped into pieces, poured with lemon juice and a little soy sauce, a few tablespoons of olive oil and pepper are added to the marinade to taste
After that, the fish is sent for at least an hour in the refrigerator for pickling.
While the salmon is marinating, very finely chop the flesh of half of one avocado and one small cucumber without the skin
A small amount of chopped shallots and capers are added to the vegetables, the amount of which you adjust to taste
Ready marinated tartare is neatly laid out in a dish on a dish. The resulting turret of tartare should be decorated with green onion feathers, lettuce leaves, a slice of lemon or lime, as well as a teaspoon of red caviar
Addition, you can prepare a sauce or serve tartare with soy sauce, as well as balsamic sauce

salmon and caper tartare garnished with lime, lettuce and red caviar

Smoked salmon tartare, how to cook smoked salmon tartare?

For those who do not dare to eat raw fish meat, tartare made from smoked or salted salmon is a great alternative. The technology for preparing such a dish is practically no different from the usual one, but there is one significant difference - it should not be marinated.

To prepare the smoked salmon tartare:

Finely chop the smoked salmon fillet and put it in a bowl
From vegetables in such a tartar, cucumber, tomato and avocado are perfect
Also, for the purpose of experimentation, you can try to combine salted and fresh chopped cucumber.
Chopped vegetables should be thoroughly mixed with chopped fillet and season the mass with a small amount of lemon juice and soy sauce
Spicy herbs will add extraordinary freshness to the dish: basil, dill
If desired, chopped shallots or blue onions can be added to such tartare.
Tartar is formed into a turret using a special mold and served on a pillow of arugula and lettuce mix

smoked salmon tartare on a bed of arugula

Salmon tartare sauce, what to serve tartare with?

Often tartare is served with raw yolk, which not only complements the taste of tartare, making the fish tender and creamy, but also acts as a sauce. However, if desired, you can prepare any other sauce that goes well with fish:

soy sauce with garlic
sauce of mayonnaise, fresh cucumbers and pickles
balsamic vinegar sauce with soy sauce and garlic and spices
fresh tomato sauce with garlic
olive oil, garlic and herb sauce
olive oil sauce with lemon and basil
green basil pesto sauce
red caviar sauce

tomato sauce (from fresh tomatoes, garlic and herbs) for tartare

balsamic vinegar sauce "balsamic" with the addition of garlic for tartare

red caviar sauce for salmon tartare

soy sauce for salmon tartare

salmon tartare calories

Video: How to cook tartare? Salmon tartare

French cuisine has always been distinguished by its sophistication. The recipe for salmon tartare consists of certain, neatly cut ingredients, known to many culinary specialists. Chopped products are seasoned with a special sauce. The main feature of the dish is that the ingredients for it can be used freshly frozen, marinated and not very salty. For this reason, salmon should not be thermally processed. Seafood is salted or used thawed. Tartar is a tasty and healthy dish. A low-calorie snack is part of the diet, it is served as the main treat on the festive table.

One of the important secrets of preparing tartare is the preliminary pickling of the product and its salting. It is recommended to wipe the prepared salmon fillet with salt, special seasonings, and then wrap it in cling film and store it in a cold room.

It is recommended to flavor the finished product with lemon juice, sprinkle with aromatic herbs.
The best dish is obtained from lightly salted tartare. Tartar should not be especially salty, everything is in moderation, the taste of the fish should be slightly felt, and it should be the main one.
Cooks advise marinating salmon in a salted solution. Pieces of the product are lowered into the saline solution for 5 minutes so that they do not float up, fasten the load at the top.

Salmon tartare recipe with photos at home:

Making your own salmon tartare at home is quite simple. Even a beginner can handle this recipe. Cooking time is about 15 minutes. To create a dish you will need a few utensils. Some of the products will need to be boiled or fried. You will also need a cutting board. An important place in the appetizer is occupied by sauce or marinade.

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Salmon tartare with avocado

This is one of the most popular recipes. Avocado perfectly emphasizes the refined taste of the dish, and makes it more nutritious. The valuable qualities of salmon are added to the components contained in an exotic dish: magnesium, potassium and phosphorus.

150 grams of salmon;
avocado - half a fruit;
bulb - 1 head;
olive oil -1 large spoon;
black pepper - according to taste preferences;
capers - 100 grams;
lemon juice - 2 large spoons;
rye bread - 1 slice.

Cooking time 15-20 minutes. Calorie 135 kilocalories.

Subsequence:

Chop the onion and capers, mix the products, season with pepper and vegetable oil.
Cut salmon and avocado into cubes. In order for the avocado to retain its taste and appearance for a long time, it is watered with lemon juice.
Cut a ring out of a piece of bread, dry it in any convenient way, put a layer of fish on it, then onions and capers, then avocado and salmon.
Drizzle with olive oil before serving.

Such tartare is served on the festive table in portioned plates; tartlets look beautiful with it.

classic tartare

The standard recipe, one of the simplest, does not require additional products. Offered in almost all trendy restaurants. All gourmets love this dish, a delicacy of French cuisine, it is easy to prepare, it always turns out, it is unrealistic to spoil it.

350 grams of salmon;
1 head of red onion;
wine vinegar -15 ml;
15 milliliters of lemon juice;
olive oil -30 milliliters;
greenery;
seasoning.

Manufacturing sequence:

In a small container, mix lemon juice and vinegar, finely chop the onion, pour the prepared marinade.
Finely chop the greens, salt, pepper.
Cut the salmon fillet into small pieces.
We mix the product with onions in the marinade, add greens and oil to the dish.
Tartar is ready to serve.

Salmon tartar with cucumber is very tasty

The dish has an exquisite taste.

Required products:

100 grams of salmon;
cucumber -100 grams;
onion - one large spoon;
soy sauce and pepper;
lemon - 1 teaspoon;
olive oil - to taste;
bread - 1 slice.

Cooking instructions:

Cut the salmon, cucumber and onion into small pieces.
We cut the Borodino bread into triangles, put it in a bowl, leave to dry.
Season the dish with Kikkoman soy sauce, pepper, lemon juice and oil.
We spread the tartare on a plate through the mold and wrap it with bread.

Tartar with mango

An exotic fruit that adds sophistication and sophistication to any dish.

Required products:

rice groats -100 grams;
50 grams of mango;
50 grams of salmon;
red onion-50 grams;
lemon juice;
salt;
pepper;
Tabasco;
olive oil.

The sequence of creating a dish:

As a rice pad, it is best to use white, long-grain rice, boil it in a bag.
We cut salmon, onion and mango into identical pieces, combine the components, season them with salt, pepper, lemon juice, tabasco, olive oil.
Using a serving ring, first lay out the rice, and then the tartare.
Garnish with mango slices and mint leaves.

Tuna and salmon tartare

Preparing an appetizer is quite simple.

Products required:

avocado - 0.5 pieces;
salt, pepper, lemon juice;
70 grams of salmon;
tuna -50 grams;
olive oil -10 grams;
sesame oil -5 grams;
balsamic vinegar -3 grams;
sesame - according to taste;
soy sauce -5 grams;
cilantro -1 gram;
shallot -5 grams.

Cooking instructions:

Peel ½ of the avocado, mash with a fork, add lemon juice, salt and pepper.
In another bowl, put tuna, salmon, sesame and olive oil, vinegar, soy sauce, sesame, onion, salt, pepper.
Put avocado cream in rectangular shapes, put a mix of fish on it, decorate with watercress.

Conclusion

salmon taratara recipe simply and quickly prepared, only 5-7 minutes of time, and on your table is a chic, restaurant dish of French cuisine. Try to start cooking with the classic version, it is famous for its sophistication, although the products are the most ordinary. After that, you can independently combine products, create tartare according to new recipes. An important feature of the snack is that all products are interchangeable. If some ingredient is not at hand, it can be replaced with something else.

Prepare "earth" from olives. Put the olives in a colander and let the brine drain. Lay the olives on a cutting board, crush the olives with the flat side of a knife and finely chop with a knife. Lightly dry the olives in the oven - and the "earth" is ready

Make avocado guacamole. Cut the avocado lengthwise around the pit. Rotate the avocado halves so that one of the halves separates. Use a spoon to separate the avocado pulp from the peel. Drizzle lime or lemon juice over the avocado immediately to keep the flesh from browning. Place the avocado in a blender and puree. Squeeze out the rest of the lime or lemon juice. Salt to taste. At this stage, add sour cream, olive oil and black pepper to the blender. Grind the sauce for another half minute to obtain a homogeneous consistency.

Green onion (only the white part) cut into small cubes.

Cut salmon into small cubes, add olive oil and mix. Add lemon juice, salt, black pepper, green onion and mix.

Put avocado guacamole cream in rice chips, next to salmon tartar. Garnish with radish slices and corn lettuce. Put everything on a plate, sprinkle with earth from olives and pour small drops of sriracha sauce nearby.

Tartare is traditionally called raw minced meat from any product. It can be prepared with fresh fish or meat, for example. But most often fish tartare is prepared from salmon or salmon - a delicate and wonderful dish, a great appetizer. Try to cook it yourself.

Salmon tartare: recipefirst

Ingredients:

200 grams of fresh salmon;

One red onion;

One cucumber;

Chili sauce (if you like)

a tablespoon of wine vinegar;

100 grams of tomato juice.

Cooking

Take a tomato, cut the core out of it. Now make a few small incisions on it so that it is easier to remove the skin. For 10 seconds, dip the tomatoes in boiling water, after which the skin is removed quite simply.

Cut the tomatoes into 4 pieces, so it will be easier to chop them. Put the tomatoes in a blender, add a little tomato juice and grind everything until smooth. Then add vinegar (for a more sour taste), salt and pepper. That's it, your sauce is ready. Put it in the refrigerator for a short amount of time, let it cool and infuse.

Now let's cook To do this, make a small bag out of cling film, pour olive oil into it. This must be done so that the egg does not stick to the film itself. Pour in the egg, roll the film into a neat bag and dip in boiling water for 4 minutes. While the egg is cooking, prepare the tartare.

Cut the salmon into small cubes, peel and cut the cucumber in the same way. Peel and cut as you like, celery and onion. Finely tear or cut the basil leaves. Mix all the ingredients, pepper them, salt, add olive oil and lemon juice. Mix everything well and put on a dish. Pour the prepared sauce around the edges, put the egg and arugula on top.

Sprinkle with pepper and drizzle with olive oil. Salmon tartare is ready.