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Fresh, light, and flavourful is how I would describe this beautiful appetizer. Sweet cantaloupe melon, crispy cucumber, and a light and airy, whipped lemon mascarpone make this salmon tartare perfect for a summer day. It takes almost no time at all to put together, yet is sure to impress. And, since you can make it ahead of time, it’s fantastic for entertaining.
This recipe can serve between two to four, but it’s so good that you’ll definitely want portions to be on the generous side. 😉
Fresh chives and dill complement the flavours wonderfully. Piling the whipped lemon mascarpone and colourful tartare onto a toasted crostini is simply delightful.
how to make summer melon salmon tartare
To make the tartare, you’re going to start by finely chopping sushi-grade salmon, cantaloupe melon, and cucumber into roughly the same size pieces.
Before you cut up your cucumber, I recommend that you slice out and discard the seeded section. This will help to keep your tartare crisp and not mushy, especially if you’re making it ahead of time.
Combine the chopped salmon, melon, and cucumber together in a bowl along with finely chopped chives. Stir them together until they are well blended, then place the bowl covered in the fridge for at least twenty minutes for the flavours to blend.
how to make lemon mascarpone
Begin by whipping the mascarpone cheese and milk together in a bowl. Add in freshly squeezed lemon juice and mix well. I like the lemon flavour to be prominent, so I usually use between a tablespoon and a half to two tablespoons of lemon juice. Then, stir in fresh dill, salt, and pepper. Taste test and adjust the flavour to your preference.
The pretty, edible flower that I used to decorate this dish is the star flower, also known as borage. The star flower tastes like cucumber, so it makes a tasty, not to mention beautiful, addition to many dishes.
I’m growing borage for the first time this year and my plants are bursting with these flowers. Be careful when handling the stems and full grown leaves though, as they are covered in tiny spines.
This recipe makes enough for either two larger servings (as pictured) or four smaller ones. I made a ring of tartar around the plate, then spooned the whipped lemon mascarpone into the centre. Garnishing with edible flowers is completely optional – this colourful dish is beautiful with or without it.
Once plated, the summer melon salmon tartare can be eaten right away, or you can set it in the fridge for up to a few hours to have ready for later. This makes it a beautiful and convenient appetizer for servings guests during a summer get together.
Looking for another amazing, summery salmon dish? I highly recommend trying my poached salmon salad. Poached in white wine, the salmon is so tender that it just falls apart. And it tastes crazy good with my fresh strawberry vinaigrette.Print
Fresh, light, and flavourful, this beautiful salmon tartare is perfect for summer entertaining. This recipe makes either two larger servings (as pictured) or four smaller servings.
Summer Melon Salmon Tartare:
150 g sushi-grade salmon, finely chopped
1/3 cup (50 g) cantaloupe, finely chopped
1/3 cup (45 g) cucumber, seed area discarded, finely chopped
1 tbsp chives, finely chopped
1/2 cup (225 g) mascarpone
2 tbsp milk
1 1/2 tbsp freshly squeezed lemon juice, or more to taste
1 tbsp fresh dill, chopped
salt & pepper, to taste
edible flowers for garnish (optional)
Gently mix chopped salmon, melon, cucumber, and chives together in a bowl. Cover and place in fridge for at least 20 minutes for flavours to blend.
Whip mascarpone with milk in a bowl. Mix in lemon juice until well combined, then stir in dill, salt, and pepper. Taste and adjust seasonings to your preference.
To plate, make a ring with the tartare on your serving plates, then spoon the lemon mascarpone into the centre. Garnish with edible flowers if desired (I used borage).
You can prepare this dish up to a few hours ahead of time, storing it covered in the fridge until needed.
Keywords: salmon tartare