Tartare of Salmon, Avocado and Caviar


Preparation info

  • Serves —


    • Difficulty


    • Ready in

      20 min

Appears in

Masu: Fresh, contemporary, accessible Japanese for the home cook


By Nic Watt

Published 2016

  • About

This is my take on a classic tartare, only we serve it with salmon not beef. With any good tartare you need a means to carry it on the palate. You can serve this tartare with some plain wheat or rice crackers. At Masu we serve it with homemade sushi rice crackers.


  • 1 x 100 g ( oz) salmon fillet, skinned and boned
  • 1 tablespoon finely diced shallot
  • 1 tablespoon ponzu vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon ichimi chilli
  • 1 egg yolk
  • ¼ avocado
  • juice of 1 lemon
  • 2 tablespoons salmon caviar


Use a sharp knife to mince the salmon fillet down to a fine paste. In a medium-sized bowl mix the salmon, shallot, ponzu vinegar, olive oil, ichimi chilli and egg yolk with a fork to evenly incorporate all the ingredients.

Carefully spread the salmon mixture across two-thirds of a serving dish. Slice the avocado and squeeze over the lemon juice to prevent the avocado from going brown. Place this beside the salmon on your dish. Fill the remaining section of your tray with salmon caviar.

Serve with crackers and a spoon.