Salmon black pepper tartar
Fresh salmon tossed with ponzu, lemon, wasabi, and plenty of black pepper. This quick and refreshing Japanese-style tartar is packed with bright flavors and a subtle kick, making it a perfect pairing for sake or wine.
If you're looking for an easy appetizer that feels a little special, this salmon black pepper tartar is the answer. Rich salmon is combined with crisp cucumber, aromatic onions, and a tangy ponzu dressing, then finished with a generous amount of black pepper for a bold, grown-up flavor. Ready in just 5 minutes, it's perfect for a casual drink at home or entertaining guests.
What you'll need
- 100 g sashimi-grade salmon
- 1/2 cucumber
- 1/8 red onion
- A pinch of chopped white leek
- A pinch of chopped green onion
- 1 tbsp ponzu sauce
- 1 tsp lemon juice
- 1–2 cm wasabi paste
- Black pepper, to taste
How to make it
Cut the salmon and cucumber into small cubes. Finely chop the red onion.
Place all ingredients in a bowl. Add ponzu sauce, lemon juice, wasabi, white leek, green onion, and plenty of black pepper. Mix well.
Transfer to a serving plate and finish with additional black pepper.
Tips
- Omit the wasabi or red onion if you prefer a milder flavor.
- Add a small amount of grated garlic for extra richness.
- Use freshly cracked black pepper for the best aroma.
- Serve well chilled for maximum freshness.