Marc Murphy’s salmon tartare

A new year is beginning, full of new resolutions. A year during which we’ll be giving you great advice for a healthy, balanced diet and sharing the secrets to some of our best recipes with you.

Back in 2014, we shared five fantastic days in the beautiful capital of the blues, Chicago, the city Frank Sinatra devoted one of his most famous songs to, recognised the world over. That’s where we went with The Good Life Embassy, enabling us to see, learn and enjoy the essence of the Mediterranean lifestyle and discover that health and pleasure really do go hand-in-hand with Olive Oils from Spain.

There, international brand ambassador and acclaimed Chef Diego Guerrero, and our local brand ambassador and renowned cook Marc Murphy, showed us some of the different techniques of cooking with Extra Virgin Olive Oil from Spain and we tasted some of the most delicious dishes prepared with tender loving care.

Today we’re going to revisit one of the recipes we enjoyed most: the salmon tartare that Marc Murphy so masterfully made for us. Even now, every time we remember it, it puts a great big smile on our faces. So take good note of this delicious recipe and make it with us. We know you’re going to love it.

How to prepare Marc Murphy's salmon tartare step by step: ​

1. First, put the salmon in the freezer for an hour to makes it easier to handle. Once it has firmed up, cut it into small dices and put in a bowl. Cover with Olive Oil and the juice of half a lemon.
2. Keep in the fridge until ready to serve.​
3. Slice the baguette and toast in a frying pan with a few drops of Olive Oil, then set aside to cool.
4. To serve, make a swirl on the plate with a very thin coating of Dijon mustard and pile on top of it the salmon, some finely-sliced red onion, a few sprigs of parsley, some very finely diced preserved lemon and a sprinkling of sea salt flakes.
   

   

We recommend you make your own preserved lemon. It is an amazing ingredient that will liven up all kinds of dishes made with meat, fish, poultry, etc.

It’s so easy to make. Simply wash and quarter two lemons. Place them on a flat plate and sprinkle with 2 tablespoons of white sugar and 1 tablespoon of coarse salt. Cover with cling film and leave for 24 hours.

The next day, put the lemons in a jar with a tight-fitting lid, add 4 cloves, ‘spearing’ them into the lemon skins. Cover with Extra Virgin Olive Oil. Leave for at least 20 days before eating and keep in a dark place.

And now this delicious Salmon Tartare is ready to enjoy!

If you’d like to see more recipes like this one – delicious, simple and healthy – follow us on Instagram, Facebook and tiktok, and you’ll learn how easy it is to cook.