Surf Turf Tartare

Surf Turf Tartare Minced Beef and Smoked Salmon Recipe

By Marcus O’NeillSeptember 22, 2025

Table of Contents

Recipe Introduction: Surf & Turf Tartare, Anyone?

Fancy a little somethin' somethin' special? Ever thought about combining the best of land and sea? Well, get ready for a treat, because we are diving into the world of minced beef and smoked salmon ! It's a surf and turf adventure in tartare form and it is so easy to make.

Quick Hook: Your New Favorite Luxury Appetizer Recipes ?

Fancy a bit of gastropub recipes at home? Have you ever thought, what if beef and salmon had a baby? Honestly, it's not as bonkers as it sounds.

Our surf and turf tartare recipe gives you the best of both worlds. It’s rich, smoky, and utterly delicious.

Brief Overview: A Bit of History

Tartare, traditionally beef tartare recipe , has been a fancy dish for ages. The idea of adding salmon? Pure genius! This recipe is easy to make.

It will take you about 55 minutes, chilling included, and serves four people.

Main Benefits: Elegant Dinner Party Ideas

This recipe isn't just tasty, it's also packed with protein. Ideal to be served as a fancy starter. Make it as a quick lunch, or to show off at your next elegant dinner party ideas .

And honestly, what's more impressive than saying you made a raw beef and salmon dish?

Alright, before we dive into the ingredient list, let's talk a bit more about why this recipe is so awesome.

It's not your everyday dish; it's a culinary adventure, a dance between rich beef and smoky salmon. I think you will absolutely love the addition of lemon for balance.

It's like a tartare with lemon twist that just wakes up your taste buds. The balance of flavors is superb!

Ingredients & Equipment: Let's Get Started!

Right then, let's chat about what you'll need to whip up this Surf and Turf Tartare . It sounds fancy, but honestly, it's easier than making a Sunday roast! We're talking minced beef and smoked salmon , a proper luxury appetizer recipes that even Del Boy would be proud of.

Remember that quality is KEY.

Main Ingredients

Alright, pay attention here. Getting this right is important!

Lean beef tenderloin: 8 oz (225g) , finely minced. Think beef tartare recipe quality! Ask your butcher for the good stuff!
Smoked salmon: 4 oz (115g) , finely diced, skin OFF.
Shallot: 1 small, finely minced.
Capers: 2 tbsp , drained and finely chopped.
Fresh chives: 1 tbsp , finely chopped.
Fresh parsley: 1 tbsp , finely chopped.
Dijon mustard: 1 tbsp .
Worcestershire sauce: 1 tbsp .
Lemon juice: 1 tbsp , freshly squeezed (none of that bottled stuff, yeah?).
Extra virgin olive oil: 2 tsp .
Sea salt: 1/2 tsp , or to taste.
Freshly ground black pepper: 1/4 tsp , or to taste.

Seasoning Notes

Don't underestimate the power of herbs and spices. They're the secret to a tartare with lemon zing.

Essential spice combinations : The salt and pepper are vital, obviously. But the Dijon and Worcestershire provide that umami kick.
Flavor enhancers and aromatics : Capers add a lovely saltiness. Fresh herbs bring a vibrancy you just can't beat!
Quick substitution options : No chives? Spring onions will do in a pinch. Lemon, never skip it. It's essential for that freshness.

Equipment Needed

Keep it simple, yeah? You don't need a whole Michelin star kitchen!

Sharp knife: Absolutely essential! The sharper, the better, for clean cuts.
Cutting board.
Mixing bowl.
Measuring spoons and cups.
Spoon/Fork.
(Optional) Tartare rings/molds. Makes it look fancy if you're having an elegant dinner party ideas .

Honestly, I used a mug once when I didn't have rings! It worked a treat. Don't be afraid to get creative!

I remember trying to make something similar once and totally butchering the raw beef and salmon part. I used a blunt knife, and it was a disaster! Trust me, a good knife makes all the difference.

And please, ensure you use the highest quality beef! You're eating it raw remember! Have fun making this gastropub recipes winner!

Let's Talk Tartare: Surf & Turf Style!

Alright, fam! Let's dive into making minced beef and smoked salmon tartare. This isn't just any old dish. It's surf and turf tartare reimagined , a bit posh.

Honestly, don't be scared off! It's easier than you think. We are going to create luxury appetizer recipes today.

Prep Like a Pro: Setting the Stage for Success

First things first: mise en place , aka "everything in its place". Finely mince your beef tenderloin and dice that smoked salmon appetizer .

Got a dodgy knife? Get it sharpened. No one wants blunt knife trauma! Also, keep everything COLD. Seriously, CHILL the beef and salmon.

Time saving tip? Do your chopping while listening to your favorite podcast. Makes it less of a chore, you know? Plus, remember, raw beef means fresh beef.

Buy it the day you’re using it. Safety first, always!

Tartare Time: The step-by-step

Okay, deep breaths! Here’s how to make this beef tartare recipe :

Gently combine minced beef, diced smoked salmon, shallots, capers, chives, and parsley in a bowl. Don't overmix !
Whisk together Dijon mustard, Worcestershire sauce, lemon juice, olive oil, salt, and pepper for the dressing.
Fold the dressing into the beef and salmon mix.
Cover the bowl and chill in the fridge for at least 30 minutes . This lets the flavors get to know each other.
Serve it up! Plate with toasted sourdough, lemon wedges and garnish to your delight.

Level Up Your Tartare Game

Pro Tip 1: Don’t be shy with the tartare with lemon . A squeeze of lemon juice really brightens the whole thing. It is one of the elegant dinner party ideas you can have.
Pro Tip 2: Taste as you go! A pinch more salt? A dash of pepper? You're the boss.
Common mistake? Overmixing! It leads to mush. Be gentle! Honestly, I once overmixed a batch and it ended up looking like baby food! Never again.

So there you have it! Beef and fish tartare that’s fancy without the fuss. Go on, give it a go and become a gastropub recipes chef.

Recipe Notes for Your Surf and Turf Tartare

Right, before we dive in, a few extra bits to make your surf and turf tartare experience top-notch. Honestly, it's the little things that elevate this from "yeah, alright" to "Oh my gosh, this is amazing!"

Serving Up Style: Plating & Presentation

Let’s talk presentation, yeah? This isn't just slop-it-on-a-plate grub. For that true elegant dinner party ideas vibe, I love using tartare rings.

It's dead simple! Just pack the mix in, gently lift the ring, boom instant fancy pants. Think about adding a few microgreens.

Maybe a lemon wedge? Trust me, it makes a difference.

Sides and Sips: Completing the Feast

What goes well with raw beef and salmon ? I reckon some crispy toasted sourdough. And a crisp Sauvignon Blanc, or even a dry Rosé, would be brilliant.

A simple green salad with a lemon vinaigrette is a winner too. Something to cut through all that richness, you know?

Storing Leftovers (If There Are Any!)

Right, let’s be real, fresh is best. But if you've got some leftover beef tartare recipe kicking about, get it straight into the fridge.

Keep it in a sealed container and use it within 24 hours . Freezing isn't ideal, yeah? It messes with the texture something chronic.

But if you have to: do it in small portions, with an airtight container.

Tartare, But Different: Adaptations

Fancy a bit of spice? A tiny pinch of red pepper flakes will do the trick. Got mates who can’t eat gluten? Simple fix! Serve with gluten-free crackers or some crunchy veg instead of bread.

A squeeze of lemon always brightens it up. The most common dietary adaptation for this beef and fish tartare would be to serve it with gluten-free options, such as veggie sticks or rice cakes.

What's What: Nutrition Snippets

Okay, deep breath. This luxury appetizer recipe is actually not too bad for you! You are looking at about 350 calories per serving.

And about 30 grams of protein, which is bonza. The main health benefits are lots of protein from the minced beef and smoked salmon , and some good fats from the salmon.

So there you have it! Go on, give it a go. With a few tweaks, you'll be whipping up a steak tartare with seafood worthy of a Michelin star, (almost!).

Honestly, even if it looks a bit dodgy first time, it'll still taste amazing. Enjoy your smoked salmon appetizer !

Frequently Asked Questions

Is it safe to eat raw beef and smoked salmon? What precautions should I take?

Eating raw beef and smoked salmon does carry some risk, so sourcing high-quality, fresh ingredients is absolutely crucial. Buy your beef tenderloin from a reputable butcher and use it the same day. Ensure your smoked salmon is also from a trusted source and has been properly refrigerated.

Following good hygiene practices in the kitchen, like washing your hands thoroughly and keeping surfaces clean, will further reduce the risk of foodborne illness.

Can I make the minced beef and smoked salmon tartare ahead of time?

While the tartare benefits from chilling for at least 30 minutes to allow the flavors to meld, it's best consumed on the same day it's made. If you absolutely must prepare it in advance, I'd recommend only doing so a few hours ahead and storing it in an airtight container in the refrigerator.

The acid in the lemon juice will start to "cook" the beef over time, so don't leave it too long, or it will affect the texture. Nobody wants a soggy tartare!

What are some good substitutes for beef tenderloin in this minced beef and smoked salmon recipe?

Beef tenderloin is the ideal choice for its tenderness, but if you can't find it, very fresh, lean ground sirloin is a decent substitute. Make absolutely sure that your ground sirloin is from a reputable source and use it on the same day of purchase.

The key is to avoid anything with too much fat, as it will affect the texture and flavor of the tartare. Remember, safety first!

I'm not a fan of raw beef. Is there a way to modify this minced beef and smoked salmon dish?

If the idea of raw beef isn't your cup of tea, you could try lightly searing the beef tenderloin very briefly on all sides to just cook the outside while leaving the inside mostly raw. This will give you a slightly cooked exterior while still retaining some of the tartare texture.

Alternatively, consider using only smoked salmon and adding a finely diced cooked beetroot to mimic the color and texture of the beef. It won't be the same, but it might hit the spot!

What kind of smoked salmon is best for the beef and smoked salmon tartare?

The quality of your smoked salmon will really shine through, so don't skimp! Opt for a good quality cold smoked salmon, as the flavour is delicate. Avoid anything too heavily smoked, as it can overpower the beef. Scottish or Irish smoked salmon are excellent choices, known for their rich flavour and silky texture.

Check the 'use by' date and make sure it smells fresh and doesn't have a slimy texture.

What's the nutritional information for this minced beef and smoked salmon tartare recipe?

Each serving of the tartare contains approximately 350 calories, 30g of protein, 20g of fat, and 5g of carbohydrates. Remember, this is just an estimate, and the exact values will depend on the specific ingredients you use and your portion sizes.

The dish is high in protein and omega-3 fatty acids (from the salmon), but also fairly high in fat. Enjoy in moderation as part of a balanced diet, and don't forget the fresh lemon juice and herbs, they bring a bit of vitamin C and vital antioxidants.