Salmon tartare

It is made with raw salmon, so freshness alone does not make it safe. Use fish specifically sold for raw eating, keep it chilled, prepare it with clean hands and utensils, and serve it promptly; cooking the salmon is the safer option.

Chill the salmon until firm, remove any bones and skin, then use a sharp knife to cut it into small, even cubes. Avoid a food processor, which can turn the fish mushy.

Serve it on toasted sourdough or crisp rye bread, or shape it into a starter with a side of dressed leaves. Avocado and cucumber also pair well with its rich, delicate flavour.

You can chop the garnishes in advance, but keep them separate from the salmon. Dice and season the fish just before serving; do not leave raw tartare at room temperature.

Raw salmon tartare is best eaten as soon as it is prepared. Keep it covered in the coldest part of the fridge while serving, and discard leftovers rather than saving them for another meal.

Yes, provided it is sold as suitable for eating raw and has been handled safely. Thaw it slowly in the fridge, pat it dry, and cut it while cold; ordinary frozen salmon is not automatically suitable for raw dishes.

Tartare is finely diced and usually mixed with seasonings, while carpaccio is sliced very thinly and served in flat pieces. Salmon carpaccio has 14 g of protein per 100 g, compared with 14 g per 100 g in salmon tartare.