Salmon Citrus Tartare: A Nordic-Inspired Masterpiece

By Chef Marcus Andersson Updated: January 15, 2024 8 min read

This salmon citrus tartare represents the pinnacle of Nordic raw fish preparation, combining the rich, buttery texture of premium salmon with bright citrus notes and traditional Scandinavian herbs. Developed during my tenure at Copenhagen's renowned Noma, this recipe showcases the importance of ingredient quality and precise technique.

Selecting Premium Salmon

The success of this dish hinges entirely on salmon quality. Look for:

  • Origin: Wild Alaskan King or Scottish salmon preferred
  • Appearance: Bright orange-pink color with clear marbling
  • Texture: Firm to touch, springs back when pressed
  • Smell: Clean ocean scent, never fishy
  • Certification: Must be labeled sashimi-grade or sushi-grade

💡 Pro Tip: Build a relationship with your fishmonger. Request to see the whole fish before filleting - clear eyes and bright red gills indicate freshness.

Citrus Selection and Preparation

The Citrus Quartet

Blood Orange

Provides sweet-tart flavor with berry notes. Peak season: December-April

Pink Grapefruit

Adds gentle bitterness and floral notes. Choose heavy fruits with taut skin

Lime

Essential acidity and aromatic oils. Persian limes preferred over Key limes

Meyer Lemon

Sweeter than regular lemons with orange undertones. Zest is particularly fragrant

Supreming Technique

  1. Cut top and bottom of citrus to create stable base
  2. Follow fruit's curve to remove peel and all white pith
  3. Hold fruit over bowl to catch juice
  4. Cut between membranes to release segments
  5. Squeeze remaining membranes for juice

Precision Knife Work

Essential Tools

  • Primary knife: 10-inch yanagiba or sharp fillet knife
  • Secondary: Small paring knife for citrus work
  • Sharpening: 1000/6000 grit whetstone combination

Cutting Technique

  1. Preparation: Chill salmon in freezer for 15 minutes (firms texture)
  2. Skin removal: Place skin-side down, angle knife 45°, use gentle sawing motion
  3. Pin bone check: Run fingers against grain, remove with needle-nose pliers
  4. Initial cuts: Slice into 1/2-inch thick strips along the grain
  5. Final dice: Stack strips, cut perpendicular into 1/4-inch cubes
  6. Consistency: Uniform size ensures even marination and texture

Recipe Method

Ingredients (Serves 4)

  • 1 lb (450g) sashimi-grade salmon, skin removed
  • 2 blood oranges, supremed
  • 1 pink grapefruit, supremed
  • 1 lime, zested and juiced
  • 1 Meyer lemon, zested and juiced
  • 2 tablespoons fresh dill, finely chopped
  • 1 English cucumber, ribboned
  • 1 small shallot, minced (about 2 tablespoons)
  • 2 tablespoons cold-pressed extra virgin olive oil
  • 1 tablespoon salt-packed capers, rinsed and chopped
  • 1 teaspoon pink peppercorns, crushed
  • Flaky sea salt (Maldon preferred)
  • Freshly ground white pepper

Method

  1. Mise en Place (10 minutes)

    Supreme all citrus, collecting juice in separate bowl. Mince shallot finely. Pick and chop dill. Create cucumber ribbons using vegetable peeler. Chill serving plates.

  2. Salmon Preparation (5 minutes)

    Remove salmon from freezer. Using sharp knife, cut into uniform 1/4-inch dice. Transfer to chilled metal bowl set over ice.

  3. Marination (5-10 minutes)

    Add minced shallot to salmon. Drizzle with 2 tablespoons mixed citrus juice, olive oil, and lime zest. Season with salt and white pepper. Fold gently with rubber spatula.

  4. Final Assembly (5 minutes)

    Fold in citrus segments, dill, and capers. Taste and adjust seasoning. Let rest 5 minutes for flavors to meld.

  5. Plating

    Using ring mold, portion tartare on chilled plates. Garnish with cucumber ribbons, pink peppercorns, and micro herbs. Drizzle with remaining citrus oil.

Regional Variations

Japanese-Inspired

Add yuzu juice, shiso leaves, and togarashi. Serve with nori crisps and wasabi oil.

Mediterranean Style

Include preserved lemon, fennel pollen, and Taggiasca olives. Finish with orange blossom water.

Tropical Fusion

Incorporate passion fruit, coconut, and Thai basil. Garnish with crispy shallots.

Wine and Beverage Pairings

Classic Pairings

  • Sancerre: Loire Valley Sauvignon Blanc with mineral notes
  • Chablis Premier Cru: Crisp acidity cuts through salmon richness
  • Grüner Veltliner: Austrian white with herbaceous qualities
  • Champagne Blanc de Blancs: Effervescence cleanses palate

Alternative Beverages

  • Sake: Junmai Daiginjo served chilled
  • Aquavit: Traditional Nordic pairing, caraway complements dill
  • Craft Beer: Belgian witbier with citrus notes

Nutritional Benefits

This salmon tartare provides exceptional nutritional value:

  • Omega-3 Fatty Acids: 2.5g per serving - supports heart and brain health
  • Protein: 22g complete protein with all essential amino acids
  • Vitamin D: 100% daily value - crucial for bone health
  • B Vitamins: Rich in B12, B6, and niacin
  • Selenium: Powerful antioxidant properties
  • Astaxanthin: Natural pigment with anti-inflammatory benefits

Storage and Safety Guidelines

Food Safety Protocol

  • Purchase salmon day of preparation
  • Keep below 40°F (4°C) at all times
  • Use within 2 hours of preparation
  • Never freeze previously frozen salmon for tartare
  • Sanitize all cutting boards and knives

Make-Ahead Tips

While best served immediately, you can prepare components ahead:

  • Supreme citrus up to 4 hours ahead, store covered
  • Mix citrus juice blend, refrigerate up to 24 hours
  • Prepare garnishes morning of service
  • Cut salmon maximum 30 minutes before serving

Chef's Final Notes

"The beauty of salmon tartare lies in its simplicity - when you have pristine ingredients, your role is simply to enhance, not mask. The citrus should brighten, not overpower; the herbs should whisper, not shout. This is cooking at its most honest."

- Chef Marcus Andersson