Salmon tarter with creme fraiche, lime and shallots

This salmon tartar is both easy and delicious for summer evenings with friends and family. It doesn't take long to make, and it can be prepared a few hours in advance. Use the best possible quality salmon and freeze it before use to avoid parasites.

Enjoy the salmon tartare with good bread.

Serves 4


400 g salmon

1-2 shallots

2 organic limes

1 tbsp. olive oil

200 g creame fraiche/sour cream 38%

Fresh herbs and edible flowers for decoration, e.g. thyme and chive flowers

Salt and pepper

Step by step

Skin the salmon and discard. Now cut the salmon meat into fine cubes.

Peel and finely chop the shallots. Finely grate the lime peel.

Stir shallots and salmon together, add olive oil and season with lime zest, salt and pepper.

Whip the creme fraiche and season it with lime juice, salt and pepper.

Spread the creme fraiche in the bottom of small bowls, and then put the salmon tartar on top in an even layer. Garnish with herbs and edible flowers.

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