Salmon tartare: The luxe dish that is oh-so-easy to prepare at home

Ordering salmon tartare always seems like such an indulgence when dining out.

And while the dressed up, raw fish dish feels so luxe, it’s actually fairly simple to make at home. 

Michele Casadei Massari, the founder and executive chef of New York City’s Lucciola, shared a recipe for salmon tartare with USA TODAY.

The recipe makes enough for two, is comprised of only six ingredients and takes three steps to make – just make sure you leave enough time to freeze the salmon (if purchased fresh) for four days before preparing and serving.

Casadei Massari recommends serving at 41 degrees and serving immediately after preparing and says it’s best in the first hour after it’s been prepared. 

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