• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    SALMON TARTARE with champignon mushroom, celery and poppy seeds

    SALMON TARTARE with champignon mushroom, celery and poppy seeds

    There are days in which I just don't feel like turning on the stove, does it happen to you too? If that’s the case, then here is a tasty, low-calorie, and super fast recipe (can't get any better than that). I really enjoy tartare: classic tartare is made with beef, but if you don't feel like meat you can prepare it with tuna or, as in the recipe I’ll show you, salmon! A healthy meal helps keep you in shape and in a good mood, but to be even safer, use first quality salmon which has just been defrosted. In Italy it is customary to accompany salmon and all river fish with mushrooms. I wanted to try something along the same lines and chose champignon mushrooms, seasoned with olive oil and left to marinate with the fish. Result? Excellent! Celery provides a crunchy note that will render it an even more delicious dish. To get the best results, cut the vegetables into very thin slices and season the tartare 5 minutes before serving.

    salmon tartare mushroom celery poppy seeds

    • 1 lb+1,5 oz (500 gr) previously frozen fillet salmon
    • 1,5 oz (40 gr) champignon mushroom
    • 1,5 oz (40 gr) celery
    • 1 oz gr (30 gr) spring onions
    • ½ lemon
    • 4 tbsp extra virgin olive oil
    • 1 tsp poppy seeds
    • to taste parsley
    • to taste table salt

    ingredients salmon tartare

    Cut the vegetables chop the salmon

    N.B. To prepare the salmon tartare it is always advisable to use previously frozen salmon, so as to kill any bacteria. If you use your home freezer to freeze the fish, store it in the freezer for at least 72 hours.

    Wash and dry the vegetables, then brush the mushrooms and eliminate the stem and the skin above the cap. Cut the celery, spring onions and mushrooms into very thin slices (use a sharp and nimble knife with a thin blade or a mandoline). Further reduce the mushrooms into strips and the onions into a coarse mince. Now, chop the salmon with the knife (this is mine), until you obtain pieces of about ¼ inch off the sides.

    chop the salmonPrepare salmon tartare 

    Put the celery, onions, mushrooms and salmon in a bowl, and add the finely chopped parsley, poppy seeds, the juice of half a lemon and the olive oil. Mix all the ingredients, adjust seasoning and distribute the mixture into dishes, compacting it with the help of a 3 inch dough cutter. Serve after 5 minutes.

    salmon tartare

    TAKE A LOOK AT THIS

    RED WINE OCTOPUS WITH POTATOES AND CONCORD GRAPE SAUCE

    RED WINE BRAISED OCTOPUS with potatos and Concord grape sauce

    PRINTABLE VERSION

    SALMON TARTARE with champignon mushroom, celery and poppy seeds
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    There are days in which I just don't feel like turning on the stove, does it happen to you too? If that’s the case, then here is a tasty, low-calorie, and super fast recipe (can't get any better than that). I really enjoy tartare: classic tartare is made with beef, but if you don't feel like meat you can prepare it with tuna or, as in the recipe I’ll show you, salmon! A healthy meal helps keep you in shape and in a good mood, but to be even safer, use first quality salmon which has just been defrosted. In Italy it is customary to accompany salmon and all river fish with mushrooms. I wanted to try something along the same lines and chose champignon mushrooms, seasoned with olive oil and left to marinate with the fish. Result? Excellent! Celery provides a crunchy note that will render it an even more delicious dish. To get the best results, cut the vegetables into very thin slices and season the tartare 5 minutes before serving.
    Author: Filippo Trapella
    Recipe type: Appetizer
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 1 lb+1,5 oz (500 gr) previously frozen fillet salmon
    • 1,5 oz (40 gr) champignon mushroom
    • 1,5 oz (40 gr) celery
    • 1 oz gr (30 gr) spring onions
    • ½ lemon
    • 4 tbsp extra virgin olive oil
    • 1 tsp poppy seeds
    • to taste parsley
    • to taste table salt
    Instructions
    1. N.B. To prepare the salmon tartare it is always advisable to use previously frozen salmon, so as to kill any bacteria. If you use your home freezer to freeze the fish, store it in the freezer for at least 72 hours.
    2. CUT THE VEGETABLE CHOP THE SALMON - Wash and dry the vegetables, then brush the mushrooms and eliminate the stem and the skin above the cap. Cut the celery, spring onions and mushrooms into very thin slices (use a sharp and nimble knife with a thin blade or a mandoline). Further reduce the mushrooms into strips and the onions into a coarse mince. Now, chop the salmon with the knife, until you obtain pieces of about ¼ inch off the sides.
    3. PREPARE SALMON TARTARE - Put the celery, onions, mushrooms and salmon in a bowl, and add the finely chopped parsley, poppy seeds, the juice of half a lemon and the olive oil. Mix all the ingredients, adjust seasoning and distribute the mixture into dishes, compacting it with the help of a 3 inch dough cutter. Serve after 5 minutes.
    3.3.3077

     

    « GREEK VEAL SCALOPPINE with fresh tomato pulp, feta cheese and kalamata olives
    SHRIMP LINGUINE with "summer" cognac bisque »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme