Fresh, light, and flavourful, this beautiful salmon tartare is perfect for summer entertaining. This recipe makes either two larger servings (as pictured) or four smaller servings.
Summer Melon Salmon Tartare:
150 g sushi-grade salmon, finely chopped
1/3 cup (50 g) cantaloupe, finely chopped
1/3 cup (45 g) cucumber, seed area discarded, finely chopped
1 tablespoon chives, finely chopped
1/2 cup (225 g) mascarpone
2 tablespoons milk
1 1/2 tablespoons freshly squeezed lemon juice, or more to taste
1 tablespoon fresh dill, chopped
salt & pepper, to taste
edible flowers for garnish (optional)
Gently mix chopped salmon, melon, cucumber, and chives together in a bowl. Cover and place in fridge for at least 20 minutes for flavours to blend.
Whip mascarpone with milk in a bowl. Mix in lemon juice until well combined, then stir in dill, salt, and pepper. Taste and adjust seasonings to your preference.
To plate, make a ring with the tartare on your serving plates, then spoon the lemon mascarpone into the centre. Garnish with edible flowers if desired (I used borage).
You can prepare this dish up to a few hours ahead of time, storing it covered in the fridge until needed.
Keywords: salmon tartare