we went to iga and asked for fresh salmon for this receipe. i was advised that for tartare, you always take fresh frozen salmon because the extreme temps kill of the harmful bacterias. he refered me to the frozen section and showed me a pre-prepared frozen pakage, all ready cut for tartare . hesitant to think it was the fresh i was looking for! it turned out amazing.
Loved it. It is quick and elegant.
I have been advised to never eat raw salmon without freezing it first.
does the salmon not need to be frozen for at least 3 days?
Hello Miles. You must use fresh, unfrozen salmon for this recipe. Thank you for your question!
Login to rate this recipe and write a review.
Not a member yet? Sign up today, it's free!
Fields marked with an asterisk (*) are required.
The rating field is obligatory
You must leave a comment!
Your comment must comply with our netiquette.
512 characters maximum
512 characters left
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
Specify email address and password linked to your ricardocuisine.com account
Not a member yet ?
Connect using your Facebook profile.
Information will not be posted to Facebook without your permission.