Classic Salmon Tartare (sample recipe from our cookbook)

[@FrenchCookingAcademy]

That salmon tartare is Easy, tasty and require no cooking skills🙂

[@Me-ei8yd]

Thank you! I live in BC Canada and salmon fish. I will definitely be making this recipe with my next catch!! Merci beaucoup! Vraiment facile et met en valeur les bon ingredients! ♥️🇨🇦♥️

[@figenisk6983]

The best salmon tartare recipe I've seen! Very explanatory, thank you! And I'm going to buy the book 😊

[@FrenchCookingAcademy]

thanks a lot 🙂👍

[@RxCharwn8nz]

Outstanding step-by-step! And the mustard is outstanding, you’re right.

[@MrAcuta73]

English sauce? I LOVE THAT!! No more people arguing about pronunciation! Even if you say it right, someone is gonna disagree. 😂

[@pelig]

Incredible recipe and wonderful instruction

[@wojtekp5684]

Love your recipes Stefan. def going to try this.

[@FrenchCookingAcademy]

🙂👍

[@TheMrTomkennedy]

Thanks

[@FrenchCookingAcademy]

wow thanks so much for the support 👍 much appreciated 🙂⭐️⭐️

[@brightonduder]

Been enjoying your recipes for years Wonderful Thanks!!

[@user-vw8pi7hx2q]

This is great recipe! Best on KZbin for sure. I have made it for myself, but last week I decided to cook it for my friends. They loved it, I received lots of compliments. But the most important were from my friend who used to work in the top restaurant in our city, and from my picky husband.

[@debbiezullo7056]

Your recipe is absolutely delicious. I’ve learned that sushi grade fish is obviously is very fresh, 2nd should be frozen for 24 to 72 hours. I believe in America the FDA says 24 hours, yet when I’ve Googled it I get different answers. Absolutely beautiful video Stefan thank you for sharing.❤

[@FrenchCookingAcademy]

🙂👍

[@MrAcuta73]

Depends on the temperature. Really, if you buy sushi grade from a fish monger that should have been done already. I catch salmon here, I usually leave them at -10f (-23c) for a week or 2 for raw consumption. But if you aren't catching them yourself, just buy from a trusted fish monger and ask before you buy!

[@debbiezullo7056]

@@MrAcuta73yes I agree. Thank you ❤

[@ismann9148]

I have been working through the recipes and all of them have been great. I will be trying this one next. I just have one request: a chicken liver pate.

[@matthedvat3627]

Love this!! Thank you :)!

[@axiomist4488]

That final picture was delicious ! You, sir, are a master chef .

[@FrenchCookingAcademy]

thanks for the positive feedback

[@McCulleyJr]

Fantastic recipe and easy to prepare, merci.

[@robertbotta6536]

Absolutely fantastic. Thank you

[@mcantemel228]

Ça l’air délicieux Stephane merci ❤

[@FrenchCookingAcademy]

🙂👍

[@timford6019]

Looks fabulous, can not wait to try preparing this!!

[@FrenchCookingAcademy]

it is really easy

[@borremoonkey]

This looks delicious. I'm gonna have to try this soon. Can you post what knife that is and where to find it. Looks like a 180mm gyuto perhaps? I already have a 270mm white steel gyuto but sometimes I want a nice 180mm size instead of a petty knife.

[@Rosk03]

I think i'll be making a Tartare de Saumon this weekend.!

[@cozinhadalu2301]

like 640 olá a sua receita tem um lindo aspecto parabéns excelente trabalho abraço Portugal 🇵🇹👏👏👏👏

[@morningflowerB]

I just ordered mine. Can't wait! 🥂

[@AxmihaMeuSaco]

Fantastic. Stephan, could you please do a video on presentation only? I'm so bad at it. Talking about why the presentation is so important, rules (if any) and so on. Please?

[@fjordhellas4077]

Your emulsion is superb!

[@davidcarpenter8229]

Great recipe! Can you use other types of fish, too? Maybe smoked mackerel?

[@FrenchCookingAcademy]

i would say a top quality tuna

[@keithmccracken5557]

So good!!!

[@flamingo2603]

Delicious 😋

[@FrenchCookingAcademy]

👍

[@j.bradleyheck1589]

Oui, oui tres bon !

[@pankajkalaiya4240]

Just bought the book

[@harmvos9679]

Très jolie. Je pensais que vous allez préparer un cravelax, mais une tarte saumon. J'ai envie à la faire bientôt

[@Rosk03]

Gravelax

[@John2965100]

Oh my gosh. Stephane, you are making me go bankrupt. I'm heading to the store right now. 😄

[@FrenchCookingAcademy]

we live only once 😋😋

[@glynisansara]

Make it. If you go to a restaurant then you will be bankrupt😦

[@pina7352]

Lol

[@coryray8436]

772k subs and only 5k views? What's going on here? This is a wonderful channel and this looks like a beautiful recipe.

[@samramirez4595]

Cold or hot smoked. I make it with cold smoked and gravlax.

[@jamesa7506]

How long does it take for the mustard and hotsauce to "cook" the salmon?

[@FrenchCookingAcademy]

really fast like 15 minutes . but the salmon must be cut really small

[@jamesa7506]

​@@FrenchCookingAcademy Thanks my friend! 👍

[@zekelucente9702]

Chervil and tarragon sound good.

[@Kokkikoulussa]

If you want to "whiten" your Mayo further, add some cold Water into it, whilest whisking - Just some... Makes a Wonder in there... And with Sauce I go always otherway around - Adding Sauce into Tartar and so many other things also - Little by little to get wanted consistence...

[@funcrazystuff]

how was the yolk separated so perfectly?

[@FrenchCookingAcademy]

i am using really fresh eggs all the time

[@shilohmjh7628]

As Stephan says, fresh eggs make a difference, but also the colder the egg when separating, the better. Then, if need be, you can allow it to acclimate to room temperature.

[@Abcdlmnop-w4n]

Yum!

[@FrenchCookingAcademy]

😋

[@dimphinapereira1502]

Yummy

[@Imadov]

J’ai faim !

[@-ripinpieces-8409]

Thanks for inspiration. To be honest, I prefer smoked salmon for this Tartare. It beats fresh salmon by far, at least in my opinion. I don't prepare my salmon Tartare as the classic beef Tartare. I just chop up shallots ultra fine, even finer than Brunoise, some small amount of pickle (Chili cornichons are amazing), also finer than Brunoise, fresh Parsley and Chive. Ground black pepper and a tiny squeeze of lime (not lemon). It's a fantastic starter for me. It tastes smokey but fresh and light at the same time. Kind of Ceviche, but more like 'fusion cuisine'. Goes great with some roasted garlic baguette slices and an Onsen Tamago on top, sprinkled with Chili-Strings. Best wishes and keep up your great videos!

[@j.bradleyheck1589]

Then you are Not making a tartare !!!😂😅

[@-ripinpieces-8409]

@@j.bradleyheck1589 Maybe, but I'm surely make something Way better.😽

[@banjerjenkins]

Yea man, sounds like a nice dish but this video is about tartare

[@seferinorino6951]

@@j.bradleyheck1589probably makes carbonara with olives and coconut cream

[@kingk2405]

You can mix both . The contrast between the raw and the smoked one is very interesting .

[@CantEscapeFlorida]

i love how every single mis en place bowl you have is different xD

[@108doublestitches]

Does that mayonnaise preparation make the worms commonly found in salmon safe to eat?

[@davidbcg286]

The freshness of the salmon makes it safe

[@ALehrer-s8f]

YUM!! 😂

[@inovahightechltd]

👍🏻👍🏻👍🏻

[@ForTheFLOL]

Ok, I like it Picasso.

[@lazyashell2201]

Is this raw salmon or smoked?

[@FrenchCookingAcademy]

raw salmon

[@Daihatsu_Hijet]

🐟 😊

[@stevenej9894]

I'm pretty sure he meant "let's deconstruct" rather than "let's decompose"....

[@jonathanduplantis1403]

Merci beaucoup

[@manxology]

First step is to dégorger the salmon overnight in a mixture of 50/50 salt/sugar wrapped in parsley...

[@trudybongers3534]

❤❤😮😮❤❤😊😊❤❤

[@steampunkvampyre]

Can I use frozen salmon defrosted?

[@FrenchCookingAcademy]

if it was frozen fresh yes

[@Scooter88]

I would love to see you make a chicken mousse boudin sausage accompanied with what you feels appropriate. I would also like to see you grill foir grois, and create an appropriate sauce and side dishes that goes together

[@andrelemoine1815]

Beaucoup trop de mayo (sauce) pour moi. 😉

[@teridacktaljones4553]

🦝

[@morningstarcarpentry7671]

,,,,

[@jedtattum9996]

english sauce lol. it's pronounced wooster...

[@FantasyYeet]

I call it "Wor chester shire " hahaha

[@FrenchCookingAcademy]

no idea how to pronounce it so …😄

[@Scooter88]

You do amazing job and I love your channel but I would also like to see less chicken dishes. I think there are definitely enough chicken recipes out there. It can be difficult but I'm pretty sure Stefan is up to the challenge. Love you're work Stefan.

[@davidhill1421]

Pork use to be the top meat in Taiwan. After the spread (and subsequent death of pork herds in East Asia), prices increased (2023 + 2024). Chicken became the No.1 choice for home cooks. I personally appreciate the variety of Chicken recipes you demonstrate.

[@nociable]

By the way, you don’t pronounce the “l” in the word salmon…😅

[@LexxLarsD]

You do if your French .

[@terrancedactielle5460]

His English is fantastic, I imagine you must speak Frech perfectly to make this comment. 😄

[@nociable]

@@terrancedactielle5460, you don’t need to speak French in order to know how to pronounce English; you need to speak English to know how to pronounce English. Good one though. 🥰🥰🥰