Salmon Carpaccio and Halibut Tartare Recipe

Name: Salmon Carpaccio and Halibut Tartare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces salmon, preferably wild; 3 tablespoons extra virgin olive oil, plus extra for brushing; 1 small shallot, finely diced; 2 teaspoons finely chopped lemon zest; 1 tablespoon lemon juice; Salt; pepper; 1 teaspoon capers, rinsed and roughly chopped; 2 teaspoons snipped chives; Nasturtium petals, optional; 8 ounces halibut fillet; Salt; pepper; 2 scallions, chopped fine; 1 small cucumber, peeled, seeded and finely diced, about 1/2 cup; 1/2 teaspoon grated or finely minced jalapeno, optional; 2 tablespoons extra virgin olive oil; Juice of 1 small lime, or to taste; 2 teaspoons snipped dill, optional

Servings: persons

8 ounces salmon, preferably wild
3 tablespoons extra virgin olive oil, plus extra for brushing
1 small shallot, finely diced
2 teaspoons finely chopped lemon zest
1 tablespoon lemon juice
Salt
pepper
1 teaspoon capers, rinsed and roughly chopped
2 teaspoons snipped chives
Nasturtium petals, optional
8 ounces halibut fillet
Salt
pepper
2 scallions, chopped fine
1 small cucumber, peeled, seeded and finely diced, about 1/2 cup
1/2 teaspoon grated or finely minced jalapeno, optional
2 tablespoons extra virgin olive oil
Juice of 1 small lime, or to taste
2 teaspoons snipped dill, optional

1
To prepare the salmon carpaccio: Slice the salmon crosswise into 4 equal pieces.
2
Paint each slice lightly with olive oil and place between 2 pieces of waxed paper.
3
Using a meat mallet or wine bottle, with light tapping motions, very gently pound the salmon to about 1/16- inch thickness.
4
Refrigerate in the waxed paper until ready to serve.
5
Put the shallot, lemon zest and lemon juice in a small bowl.
6
Season with salt and pepper.
7
Add the capers.
8
Whisk in 3 tablespoons olive oil.
9
To prepare the halibut tartare: Dice the halibut as small as possible, put it in a bowl and put the bowl on ice.
10
Just before serving, season the halibut with salt and pepper.
11
Gently stir in the scallions, cucumber, jalapeno, olive oil and lime juice.
12
For each serving, carefully peel one sheet of waxed paper from the salmon and invert onto a chilled plate.
13
Remove the remaining waxed paper.
14
Sprinkle the salmon lightly with salt.
15
Drizzle with the lemon-caper oil and sprinkle with the chives and nasturtium petals.
16
Spoon a 2-ounce mound of halibut tartare onto each plate, next to the salmon.
17
Sprinkle with the dill.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 ounces salmon, preferably wild, 3 tablespoons extra virgin olive oil, plus extra for brushing, 1 small shallot, finely diced, 2 teaspoons finely chopped lemon zest, and more.

Yes, Salmon Carpaccio and Halibut Tartare falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salmon Carpaccio and Halibut Tartare

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions