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Salmon and Oyster Tartar Recipe

Staff Writer
Salmon Smorgasbord

Salmon Smorgasbord

Chef Marcus Jernmark first served this dish as part of the first annual Salmon Week smörgasbörd menu at his restaurant (part of the menu is pictured). This recipe is quite easy to make and works perfectly as an appetizer for dinner parties.  

Deliver Ingredients


  • 1 pound fresh sushi-grade salmon fillet, skin removed, minced and refrigerated until ready to use
  • 3 Connecticut Blue Point oysters, shucked and minced
  • Oyster juice to taste
  • ½ tablespoon crème fraîche
  • 1 tablespoon lemon confit 
  • ½ cup chives, finely chopped
  • Salt and white pepper, to taste


Mix all ingredients together and season well. Divide tartar evenly on four plates and, if desired, serve with small toasts and a shaved fennel and apple salad that’s lightly dressed with oil, vinegar, salt, and pepper.

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.