Salmon Tartare with Crispy Baguette

Name: Salmon Tartare with Crispy Baguette
Total time: 25 min
Ingredients: 200g sushi-grade salmon; 1 small loaf French baguette; 2 tablespoons, finely diced red onion; 2 tablespoons, minced pickled mustard greens; 1 tablespoon, chopped green onions; 2 tablespoons olive oil; freshly cracked, to taste black pepper; 1 tablespoon yellow mustard; 4 thin slices watermelon radish; 2, hard-boiled and halved quail eggs; 6 berries fresh raspberries

Fresh salmon tartare paired with golden-fried baguette crisps, garnished with a vibrant arrangement of quail egg, watermelon radish, and fresh raspberries for a sophisticated appetizer that balances textures and flavors beautifully.

25 min

Medium

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Story

This elegant tartare combines the buttery richness of fresh salmon with the crunch of crispy baguette. The tangy yellow mustard base ties together the delicate fish with peppery radish and sweet-tart raspberries.

Ingredients

sushi-grade salmon 200g

French baguette 1 small loaf

red onion 2 tablespoons, finely diced

pickled mustard greens 2 tablespoons, minced

green onions 1 tablespoon, chopped

olive oil 2 tablespoons

black pepper freshly cracked, to taste

yellow mustard 1 tablespoon

watermelon radish 4 thin slices

quail eggs 2, hard-boiled and halved

fresh raspberries 6 berries

Instructions

Prep the ingredients

Slice the baguette into 1/2-inch rounds. Finely dice the salmon into small uniform cubes. Dice the red onion and mince the pickled mustard greens very finely. Chop the green onions and set aside.

Make the salmon mixture

Combine the salmon cubes, red onion, pickled mustard greens, and green onions in a bowl. Drizzle with a little olive oil and season generously with freshly cracked black pepper. Toss gently to combine.

Crisp the baguette

Heat a thin layer of olive oil in a pan over medium heat. Add the baguette slices and cook until golden brown on both sides, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.

Assemble and plate

Spread a thin layer of yellow mustard on each toasted baguette round. Spoon the salmon tartare mixture on top. Arrange watermelon radish slices, quail egg halves, and fresh raspberries around the tartare as garnish. Serve immediately.