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Passion Fruit Salmon Tartare

If you’ve browsed Pita & Chocolat before, you’ve probably noticed I love fish tartares. I’ve shared my mango tuna tartare, and my pani puri with tuna and salmon tartare. Today I’m adding a newcomer to the collection with an unusual fruit. What’s great about these appetizers is that they’re simple, festive, and beautifully presentable all at once.

Chloé Flam

Passion Fruit Salmon Tartare

Ingredients

Check off ingredients as you go

    Serves 4

    • 400g (14oz) salmon fillets (preferably skinless)
    • 2 passion fruits
    • 1 large lime (or lemon)
    • generous handful of fresh cilantro, chopped
    • Salt, pepper

    1. Cut the salmon into small dice (about 0.5cm/¼ inch) and place in a mixing bowl, squeeze the lime over it then refrigerate. Wash, dry and chop the cilantro.

    2. Using a sharp pointed knife, cut the passion fruits in half, keeping the shells as you’ll serve the tartare in them. Using a spoon, scoop out the flesh and seeds, and add them to the salmon. Season with salt and pepper, add the chopped cilantro and mix everything together. Refrigerate for at least one hour.

    Passion fruit salmon tartare

    1. When ready to serve, fill the passion fruit shells and serve the rest in small glasses or molded with a ring mold.

    Tips and Variations

    • You can serve your tartare on plates, or as an appetizer in small spoons or shot glasses.
    • This recipe is also delicious made with tuna and mango.
    • For an Asian twist, grate 1cm (½ inch) of fresh ginger and add very finely chopped lemongrass.
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