Salmon tartare

This is an indulgent dish, but well worth the effort.


  • 250g sashimi grade (or smoked) salmon fillet
  • 1 tablespoon of finely chopped red onion
  • Zest from 1 lemon
  • 2 tablespoons of smoked rapeseed oil
  • 2 tablespoons finely chopped chives
  • ¼ teaspoon of dried seaweed flakes
  • ½ teaspoon of black sesame seeds
  • ½ teaspoon of white sesame seeds
  • Juice from half a lemon

Optional Toppings

  • Rye melba toast
  • Beetroot pickled quail egg
  • Slices of raw beetroot
  • Dill
  • Teaspoon of chraine (pickled beetroot and horseradish relish)
  • 2 teaspoons of beetroot salad (cooked beetroot mixed with mayonnaise)


Combine the tartare ingredients and leave in the fridge for 30 minutes for the flavours to combine
Arrange on 2 plates and decorate