Salmon tartare with cucumber and apple salad

Salmon tartare with cucumber and apple salad

An elegant and classic appetizer for fish and sweet-spicy flavor combinations enthusiasts. Salmon tartare with an apple and cucumber salad perfectly complements the New Year’s Eve menu!


  • Red apple – 1
  • Fresh dill – 15 g
  • Salmon fillet, skinless – 250 g
  • White pepper – a pinch
  • Olive oil – 50 ml
  • Red chili pepper – 0.5
  • Lime juice – 10 ml
  • Salt – a pinch
  • Cucumber – 1


Wash, dry, and debone 250 g of salmon fillet. Peel and finely dice one apple. Slice the salmon into very thin strips, then into cubes. Chop the dill. Transfer the diced apple to the salmon, but do not mix. Drizzle the apple with a bit of lime juice. Peel and deseed the fresh cucumber, then dice it (similar to the apples). Add it to the plate with the apple and salmon.

Add freshly chopped dill to the mixture. Deseed and finely dice half of the chili pepper, then add it to the rest. Finally, season with lime juice (to taste), ground white pepper, salt, and olive oil (about 20 ml). Mix everything to combine the ingredients.

Spread the puff pastry on a baking sheet lined with parchment paper. Brush the pastry with a mixture of beaten egg and milk. Sprinkle with a pinch of salt, hot paprika, and sesame seeds. Place it in an oven preheated to 220°C for about 5 minutes.

On the slightly raised pastry, place parchment paper and press with another baking sheet. Return it to the oven for about 15 minutes. Then remove the second baking sheet and parchment paper from the top and leave the pastry in the turned-off oven for about 10 minutes to dry. Break the baked puff pastry into pieces.

Spoon the tartare into bowls, garnish with olive oil (30 ml), and chopped pieces of hot pepper. Serve with puff pastry snacks.

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