Salmon tartare salad

Ingredients

• 1 large bagrocket
• 400 gsmoked salmon
• 1 bunchgreen asparagus
• 1cucumber
• 5eggs
• 2shallots
• 200 mllow-fat yoghurt
• ½lemon
• 1 generous handfulfresh mint
• 1 small handfulfresh parsley
• to tastesalt and pepper
• to tasteolive oil

Instructions

1. 1

   Blanch the asparagus

   Wash the asparagus, trim away the woody ends and cut the spears diagonally into pieces about 2 cm long. Bring a pan of well-salted water to the boil, add the asparagus and cook for 30 seconds. Lift it out and rinse under cold water.

2. 2

   Slice the cucumber

   Wash the cucumber, cut it in half and slice it diagonally.

3. 3

   Cook the eggs

   Cook the eggs until just short of hard-boiled, or to your preferred doneness for a salad.

4. 4

   Prepare the tartare

   Finely dice the shallots and finely chop a small amount of the mint. Finely chop the smoked salmon, then mix it with the shallots and mint in a bowl. Add a little olive oil and season with salt and pepper.

5. 5

   Mix the dressing

   Finely chop the remaining mint and the parsley. Squeeze the lemon and mix its juice with the yoghurt and herbs in a small bowl. Season with salt and pepper; the dressing should be fairly loose.

6. 6

   Assemble the salad

   Fill a serving bowl with rocket, then arrange the asparagus and cucumber over it. Spoon the salmon tartare on top. Cut the eggs into wedges and place them over the salad. Drizzle with some dressing and serve the rest alongside.

What is salmon tartare salad?

Tartare usually means finely chopped ingredients served without cooking, and here smoked salmon is mixed with shallot, mint and olive oil. This Dutch-inspired salad pairs that savoury mixture with greens, asparagus, cucumber and eggs.

The combination works because the salmon brings a smoky, salty flavour, while the vegetables and loose herb dressing keep each forkful fresh. It is a practical choice for a barbecue since most of the components can be prepared ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 30g protein, 12g carbs, 17g fat.

The salmon and eggs provide most of the protein and fat, while the yoghurt and olive oil add further fat and energy. The vegetables contribute some carbohydrate and fibre, with the eggs and yoghurt adding smaller amounts of carbohydrate. For a more substantial, balanced plate, serve a portion with bread or potatoes and keep the dressing on the side.

Choosing the ingredients

Smoked salmon: choose slices or pieces that are easy to chop finely. Its saltiness varies, so taste the mixture before adding much extra salt.

Asparagus and cucumber: green asparagus blanches quickly and stays bright and crisp. Choose a firm cucumber so the diagonal slices hold their shape.

Herbs: mint is used both in the salmon and in the yoghurt dressing, while parsley adds another fresh note. Keep some mint back for the dressing rather than chopping it all into the tartare.

Blanching asparagus briefly

Thirty seconds in boiling water takes the raw edge off thin asparagus pieces without making them soft. Cut the spears to a similar thickness where possible so they blanch evenly.

Cold water: rinse the asparagus as soon as it comes out of the pan. This stops the cooking and helps preserve its crisp texture.

Getting the eggs right

The recipe gives no exact boiling time, because egg size and starting temperature affect how quickly they cook. Check them as they cook and stop when the centres are just shy of hard, or use the doneness you prefer in a salad.

Cool the eggs enough to handle before peeling and cutting them into wedges. Add them near the end so the pieces stay intact.

Keeping the tartare balanced

Fine dice: chop the shallots small so they season the salmon without dominating it. Finely chopped salmon also makes the mixture easier to spoon over the salad.

Seasoning: smoked salmon can already be salty, so add salt cautiously and adjust after mixing. A little olive oil helps bring the tartare together without masking the salmon.

Making the loose dressing

The yoghurt dressing is deliberately pourable rather than thick. Lemon juice loosens it and gives the herbs a bright, tangy base.

Mix it shortly before serving and taste for salt and pepper. If it seems too thick, stir in a little more lemon juice rather than adding an ingredient not listed in the recipe.

Serving the salad

Build the salad in layers, with rocket at the bottom and the salmon and egg wedges on top. Drizzle over some dressing just before serving, and put the remainder on the table.

For a barbecue meal, serve it with bread or boiled new potatoes if you want a more filling plate. Keep the salad cool until it is time to eat.

Recipe notes & tips

• Taste the smoked salmon before seasoning the tartare, as it may already be quite salty.
• Cut the asparagus on the diagonal into pieces of similar size so they blanch evenly.
• Rinse the asparagus under cold water straight after its brief blanch.
• Keep the dressing and salad components separate until close to serving.
• Cut the eggs into wedges with a clean knife for neater pieces.

Variations

• Extra lemon: add a little more lemon juice to the dressing for a sharper flavour.
• Dill swap: replace some of the mint with fresh dill for a different herb profile.
• More crunch: add extra cucumber slices when assembling the salad.
• Egg preference: cook the eggs to your preferred firmness for a salad.
• Barbecue sides: serve with bread or boiled new potatoes to make the meal more filling.

Common mistakes to avoid

• Overcooking the asparagus: it can turn soft; blanch it for just 30 seconds and rinse it straight away.
• Adding too much salt: smoked salmon is often salty; taste the tartare before seasoning.
• Chopping the shallots too coarsely: large pieces can overpower the salmon; dice them finely.
• Making the dressing too thick: this recipe calls for a loose dressing; mix in the lemon juice thoroughly.
• Dressing too early: the rocket can wilt; drizzle the dressing over just before serving.

How to store

Store the salad components separately in covered containers in the fridge and assemble within 1 day for the best texture. Keep the smoked salmon and cooked eggs refrigerated, and do not leave the assembled salad at room temperature for an extended period. This salad is best served cold and does not need reheating.

Frequently asked questions