Tuna tartare is one of my favorite appetizers. Since I had extra salmon and avocado from a sushi class, I decided to make salmon tartare instead. I also served these in individual wonton wrappers so it will be easier for guests to eat.
When purchasing fish, the best choice is sushi/sashimi grade which is specifically meant to be eaten raw. It’s usually packaged in a rectangle shape ready to be eaten and may not be in the same area as the fish intended to be cooked. Asian markets are your best source for sushi grade fish but if you don’t have Asian markets in your area, ask someone in your grocery store if you’re unsure or make sure all bones are removed in the salmon you purchase.
- 8 oz salmon fillet, skin and any bones removed, (can use tuna)
- Wonton wrappers
- Cooking spray
- 1 mango, diced into cubes
- 1 avocado, diced into cubes
- 1 teaspoon extra virgin olive oil
- Juice and zest of 1 lime
- 2 teaspoons cilantro, minced
- 2 teaspoons chives or green onions, minced
- 1 small jalapeno, minced (optional)
- 2 teaspoons shallot, minced
- Salt and pepper to taste
- Salmon roe for garnish ( optional)
Preheat oven to 350 degrees.
Freeze salmon for about 20-30 minutes to make it easier to dice.
Meanwhile, spray both sides of wonton wrappers with cooking spray and place in muffin cups to shape into cups. Bake for about 15 minutes or until they are golden brown. When done, transfer to a rack or plate to cool. I usually make more wrappers than needed in case some breaks or the shape doesn’t form correctly. ( I end up snacking on those!)
Cut salmon into small cubes and place in a large bowl. Add the rest of the ingredients and toss to combine. Transfer tartare to individual wonton wrappers. I topped mine with salmon roe for color but that’s optional. You can top with cilantro or chives.
If you don’t want to serve these in wonton wrappers, the other option is to serve in lettuce, cabbage or endive leaves.