Salmon Tartare with a Sweet Cucumber Salad

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 225 g wild Irish salmon, pickled as for Gravlax
  • 1 teaspoon home-made mayonnaise
  • tiny dash of sweet mustard
  • squeeze of fresh lemon juice
  • freshly ground pepper
  • 150 ml sour cream, lightly whipped

Sweet Cucumber Salad

  • 170 g cucumber, thinly sliced
  • 55 g onion, thinly sliced
  • 55 g sugar
  • level teaspoons salt
  • 2–3 tablespoons white wine vinegar


  • small sprigs of dill
  • dill or chive flowers


Wash the Gravlax and dry well. Cut into tiny 3mm dice and mix with the mayonnaise; add mustard and lemon juice. Season well with freshly ground pepper. Cover and leave in the fridge for 1 hour.

Meanwhile make the cucumber salad. Combine the sliced cucumber and onion in a large bowl. Mix sugar, salt and vinegar together and pour over the cucumber and onion. Place in a tightly covered container in the refrigerator and leave for at least 1 hour.

To serve the tartare, put a 6.5cm cutter on to each white plate, fill almost full with salmon mixture and smooth a little sour cream over the top with a palette knife. Lift off the cutter and put a ring of cucumber salad around the salmon tartare. Garnish the top with tiny sprigs of dill and perhaps some dill or chive flowers.

Serve with crusty white bread or hot toast.