Salmon Steak Tartare (Lohitartar)

READY IN: 20mins
Recipe by mersaydees

Based on a recipe from Anna-Maija’s and Juha Tanttu’s book, Food from Finland. Short of knowing a fisherman, I get my salmon for this from a reliable sushi-grade fish monger. In Portland, Maine, this would be Brown’s Trading Company. If anyone in Maine knows of another reliable source, please let me know!

Top Review by evelynathens

OMG! This was just superb! I went to the fishmonger this morning to pick out a piece of very fresh salmon so that the tartar would not suffer from an overly-fishy flavour. The dressing is lovely and creamy and not overpowering of the fresh fish in any way although, truth be told, I did add way more lemon that what is called for in the recipe (I am Greek and do love to use lemon!). The dill is the perfect herbal note for this refined dish. Perfect cooling food to eat on a typically hot, Greek, summer day.

Ingredients Nutrition


  1. Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
  2. Form the mixture into serving portions just as you would beef steak tartare.
  3. Decorate with fish roe and springs of dill.
  4. Serve with toast.

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