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Arctic Char Tartare

A beautifully presented seafood appetizer that is sure to impress. Plus arctic char is delicious and making a tartare is a great way to use up leftover scraps from the fish.
Course Appetizer
Cuisine European
Keyword Pescatarian, Raw Fish, Seafood
Prep Time 5 minutes
Resting Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 248kcal
Cost $5


  • Bowl
  • Ring Mold (optional)


  • 150 grams Arctic Char finely minced
  • 1 Shallot finely chopped
  • 2 tbsp Olive Oil
  • 1 tbsp Green Onion finely chopped
  • 1 tsp Lemon Juice
  • 1 tsp White Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Capers optional, chopped
  • 1 pinch Salt to taste
  • 1 pinch Black Pepper freshly cracked to taste


  • Mix everything in the bowl then let it rest for 15 minutes. This isn't to cook the fish in the acid like ceviche (which should rest for hours), but rather to allow the flavors to meld together.
  • After 15 minutes check to see if there is a lot of liquid pooling in the bowl. If there is pour it out, if not then give everything a good mix and begin to plate.
  • Place a ring mold on a plate and fill it with the tartare mix. Use the plunger to remove the mold and garnish with some white and black sesame seeds and and edible flower. Serve alongside thinly sliced avocado and toasted rye bread.


Calories: 248kcal | Carbohydrates: 3g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 117mg | Potassium: 329mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg