Salmon Tartare Caramelized Onions

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Salmon Tartare Caramelized Onions

 

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Salmon Tartare Caramelized Onions

Salmon Tartare with Caramelized Onions combines fresh salmon with tangy capers, Dijon mustard, and herbs, served with sweet caramelized onions and a touch of paprika oil. This dish is ideal as a sophisticated appetizer for special occasions.
Prep Time30 minutes
Cook Time20 minutes
Wait Time5 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: French
Keyword: Salmon Tartare
Servings: 4
Calories: 92kcal

Ingredients

FOR THE TARTARE

  • 0.75 pound fresh salmon
  • 1 tablespoon chopped red onion
  • 1 tablespoon small capers chopped
  • 1 clove chopped garlic
  • 0.5 tablespoon Dijon mustard
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped dill
  • 0.5 teaspoon curry powder
  • Juice of 1 lemon
  • 2 teaspoons olive oil
  • Salt and fresh ground pepper

FOR THE CARAMELIZED ONIONS

  • 2 large sliced onions
  • 2 ounces butter
  • 3 tablespoons brown sugar
  • Salt and pepper, to taste
  • 2 tablespoons red wine vinegar

FOR THE PAPRIKA OIL

  • 4 tablespoons vegetable oil
  • 1 teaspoon paprika powder

Instructions

Food safety tip before doing the salmon tartar: The salmon must be frozen overnight, and defrosted gradually in the fridge.

  • Caramelized onions: Melt butter. Add onions and cook on high heat. When the onions are soft, add sugar and frequently stir until they become golden brown. Deglaze with the vinegar, strain, cool and reserve.
  • Paprika oil: Warm up vegetable oil with paprika powder, and turn off. Let infuse 5 minutes. Strain through a coffee filter and reserve in squeezable bottle.
  • Finish the tartare: Bone and dice the chilled salmon. Mix all tartar ingredients at the last minute. Season to taste. Place a stainless ring on a plate to give a shape. Then, fill in the prepared salmon and gently remove the ring. Garnish with some caramelized onions, a few drops of paprika oil, cilantro, basil oil, and balsamic reduction. Sprinkle some ground pepper on top.

Video

Cooking Tips for Salmon Tartare with Caramelized Onions

  • Use Very Fresh Salmon: Freshness is critical for tartare. Freeze the salmon overnight to eliminate potential bacteria, then defrost it in the fridge gradually to preserve its texture.
  • Prepare Ingredients in Advance: You can make the caramelized onions and paprika oil ahead of time to save time. This allows you to focus on the tartare just before serving for the best flavor and texture.
  • Balance Flavors Carefully: The Dijon mustard, lemon juice, and curry powder bring acidity and complexity. Start with a small amount of each seasoning, adjusting to taste to prevent overpowering the delicate salmon flavor.
  • Caramelize the Onions Slowly: Cooking the onions on high heat initially helps soften them, but reduce the heat and add brown sugar to achieve a deep, sweet flavor without burning. Finish with red wine vinegar to add a hint of tanginess.
  • Serve Cold: To keep the tartare fresh, chill the salmon and other ingredients until ready to serve. This enhances both flavor and texture, making it a refreshing appetizer.

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