Salmon Tartare


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

You will always have leftovers from the marinated salmon. Since you have marinated it in salt and alcohol, it will keep for a few days. Wrap well and place in the refrigerator. Never throw anything out!

And then just use it up in the following recipe serving 4, as an appetiser, for example.


  • 300 g (10 oz) marinated salmon
  • 1 small bunch rocket (arugula) salad, mustard greens or watercress, or a mixture thereof
  • 1 tbsp dill, finely chopped

For the oil

  • 3 sprigs parsley
  • 150 ml (5 fl oz/ cup) olive oil
  • few drops of lemon juice

Before serving

  • 4 tbsp horseradish sauce
  • a little coarse sea salt (Maldon, if you have it)
  • 4 slices dark brown bread, toasted
  • It is fun if you own a ‘ring’, but it isn’t necessary.


Chop the marinated raw salmon with a sharp knife and mix thoroughly, add the dill. Heat the oil, not too hot, just warm. Add the parsley to a tall container. Finely chop the parsley using a hand blender and, while grinding, add the warm oil. Season the oil with some lemon juice, pepper and salt.

Prepare the plates: arrange the salmon tartare in a ring on the plate. Remove the ring. Garnish the tartare with a little salad rolled in your hands into a small ball. Spread a dollop of horseradish sauce on the plate and add a swirl of the green oil around the tartare.

Sprinkle the green salad with some coarse sea salt, if desired. Serve with thinly sliced and toasted dark brown bread.