Salmon tartare with citrus fruits, fresh herbs and olive oil

Huile d'olive de Nice PDO
Subtle flavour
Tartare de saumon aux agrumes, herbes fraîches, huile d'olive
Photo credit: Céline de Cérou
For your festive meals, whip up a quick and easy starter with fresh salmon! Simply leave it to chill for a few minutes before serving so that the flavours of the olive oil and fresh herbs blend with the fresh salmon. Enjoy your meal! 
A PDO
Preparation
20 min
A PDO
Resting time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Starter Gluten-free

Ingredients

A PDO
For 4 personnes
  • 400 g fresh salmon
  • 2 c. à soupe Nice olive oil PDO
  • 1 orange (juice and zest)
  • 1 lime ((juice and zest))
  • 1 c. à café grated fresh ginger
  • 1 finely chopped shallot
  • 1 c. à soupe chopped dill
  • 1 c. à soupe chopped chives
  • 1 c. à soupe chopped flat-leaf parsley
  • 1 c. à café fleur de sel
  • Freshly ground pepper

Astuce

Tip: Add 1 teaspoon of finely chopped candied orange peel for a sweet-and-salty contrast. As for the olive oil, we recommend an olive oil from Nice: PDO. The time of harvest (when ripe), the variety (Cailletier) and the terroir give this olive oil its mild flavour; its aromas are reminiscent of almonds, raw artichokes, broom flowers and hay… You can also use another olive oil from the same flavour family: Nyons olive oil PDO, Languedoc olive oil PDO, French olive oil made from the varieties Tanche, Cailletier, Lucques, Grossane…

Instructions

  • Prepare the salmon by cutting it into even 0.5 cm cubes. Set aside in the fridge.

  • In a mixing bowl, mix together the shallot, the orange juice and zest, the lime juice and zest, the ginger, the herbs, the PDO olive oil from Nice, the fleur de sel and the pepper.

  • Add the salmon, stirring gently to coat the salmon cubes without breaking them up.

  • Cover and leave to stand for 30 minutes in the fridge to allow the flavours to blend.

  • Serve with, for example, a mixed salad dressed with an olive oil and lemon vinaigrette. Drizzle a little olive oil over the salmon to finish, and add some citrus zest for a touch of freshness.

  • > You can replace half the lime juice with a little lime jelly.

Astuce

Tip: Add 1 teaspoon of finely chopped candied orange peel for a sweet-and-salty contrast. As for the olive oil, we recommend an olive oil from Nice: PDO. The time of harvest (when ripe), the variety (Cailletier) and the terroir give this olive oil its mild flavour; its aromas are reminiscent of almonds, raw artichokes, broom flowers and hay… You can also use another olive oil from the same flavour family: Nyons olive oil PDO, Languedoc olive oil PDO, French olive oil made from the varieties Tanche, Cailletier, Lucques, Grossane…
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

All recipes

You might also be interested in

Noix de Saint-Jacques orange-mandarine et dés de potiron rôtis
Scallops with orange and mandarin, and diced roasted pumpkin