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Minced Beef and Smoked Salmon Tartare

Minced Beef and Smoked Salmon Tartare

Eleanor Craig
The Minced Beef and Smoked Salmon Tartare is a celebration of contrasting flavors and textures, blending the rich, earthy notes of seasoned beef with the exquisite, oceanic whisper of smoked salmon. Inspired by French culinary traditions, this dish brings a modern twist to classic tartare, offering an elevated dining experience.
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Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer
Cuisine French
Servings 4 servings
Calories 83 kcal

Ingredients
 
 

Main Ingredients

  •  
    200 grams beef tenderloin - finely minced, high-quality preferred
  •  
    150 grams salmon - smoked, finely diced
  • jar of capers on white background2 tablespoons capers - rinsed and chopped
  • Green onions isolated on white1 piece green onions (scallions or green shallots) - finely minced
  • White bowl with Dijon Mustard1 tablespoon Dijon mustard - smooth
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil - extra virgin
  • Fresh lemon juice, Juice of squeezed lemons with pulp in wooden bowl1 teaspoon lemon juice - freshly squeezed
  • Dill1 tablespoon fresh dill - chopped
  • Coarse sea salt top view1 pinch sea salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - freshly ground, to taste

Instructions
 

  • In a mixing bowl, combine the minced beef and smoked salmon. Ensure the textures are well integrated for a balanced flavor in each bite.
  • Gently fold in the chopped capers and minced shallot, taking care to distribute them evenly throughout the mixture.
  • Add the Dijon mustard, olive oil, and lemon juice. Stir the mixture gently until all components are well coated, adding a creamy consistency.
  • Season with sea salt and black pepper to your taste preferences and finish with freshly chopped dill for a burst of herbal fragrance.
  • Cover with plastic wrap and chill in the refrigerator for at least 10 minutes to allow the flavors to meld.
  • Serve chilled, using a ring mold to shape each portion neatly on a chilled plate.

Notes

For a refined touch, add a quail egg yolk on top of each tartare portion just before serving. Substitute beef with finely minced venison for a gamier alternative.

Nutrition

Calories: 83kcalCarbohydrates: 2gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 457mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 49IUVitamin C: 1mgCalcium: 11mgIron: 1mg
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