Ingredients
Check off ingredients as you go
Serves 4
- 400 g (14 oz) salmon fillet (skinless, ideally)
- 2 passion fruits
- 1 large lime (or lemon)
- 1 generous handful fresh cilantro (coriander), chopped
- Salt, pepper
Cut the salmon into small dice (about 0.5 cm / ¼ inch) and put them in a bowl, squeeze the lime over the top, then chill. Wash, dry and chop the cilantro.
Using a sharp, pointed knife, cut the passion fruits in half; keep the shells, since you’ll be serving the tartare in them. With a spoon, scoop out the pulp and seeds and add them to the salmon. Season with salt and pepper, add the chopped cilantro and mix everything together. Chill for at least an hour.
- Just before serving, spoon the tartare into the passion fruit shells, and serve the rest in small glasses or plated using a ring mold.
Tips and variations
- You can serve the tartare on plates, or as an appetizer in small tasting spoons or verrines (small glasses).
- This recipe is also delicious made with tuna and mango.
- For an Asian touch, grate in 1 cm (½ inch) of fresh ginger and add some very finely chopped lemongrass.