Not Your Everyday Salmon Tartare

Preparation Time: 30 minutes
Portion: 4 normal people or 2 big eaters like yours truly.


For The Tartare:

600 g of fresh Salmon without the skin
4 tbsp of diced French Shallots
4 tbsp of diced chives
2 tbsp of Mayonnaise
2 tbsp of Sesame Oil
1 tbsp of diced capers
1 tbsp of Sesame Seeds
2 tbsp of Panko Breadcrumbs
1 1/2 tsp of Lemon juice
1 1/2 tsp of Sriracha (Add more if you prefer a tartare with more heat)
1 1/2 tsp of Moutarde Γ  l’ancienne (Old-Style Mustard, I used the white wine one)
Add Salt & Pepper to taste

For your Garnish:

One mango cut in cubes
One avocado cut in cubes


  1. While the fresh salmon is still in the fridge, prepare all of your ingredients for the tatare and dice your shallots, chives and capers.
  2. Next cut your your mango and avocado, spray your avocado with some lemon juice to avoid oxidation (brown).
  3. Take out your first cul-de-poule bowl and insert ice cubes to about 1/4 the high of the bowl.
  4. Next, take out a second bowl where you will put on top of the first one so that the ice keeps the salmon as fresh as possible during preparation.
  5. Take out your Salmon and start dicing it in cubes. Start by cutting pieces of about 1 cm width wise.
  6. Lay down the slices and now cut them lengthwise.
  7. Next cut the strips you’ve just made into small cubes of about 1 cm long.
  8. Incorporate all of your ingredients except your garnishes.
  9. Make sure to mix carefully to not tear the salmon cubes.
  10. Next put your mold on top of the plate and add your garnishes, than salmon carefully to make the perfect and simple salmon tartare.

For a good croutons recipe to enjoy this wonderful tartare, I will refer you to my Magical Beef Tartare recipe I’ve posted earlier.

This truly summer dish will make your taste buds realise that summer has started!

Bon appΓ©tit.

My Kitchen My Rules


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