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Salmon tartare

Cooking time: 30

Cooking method: Raw


  • 480g salmon fillet, pin boned & skinned
  • 1 lemon, juiced (2 tbsp)
  • salt & white pepper to taste
  • 2-3 firm ripe vine tomatoes, peeled, seeded & finely diced
  • 2 shallots, finely diced
  • 4 tbsp finely chopped chives
  • 2 tbsp crème fraîche plus 1 extra tbsp for garnish
  • ½ telegraph cucumber
  • 40g micro leaves



Cooking instructions

  1. Carefully dice the salmon, transfer to a bowl and toss with the lemon juice. Season with salt and pepper and cover. Allow to marinate.
  2. Place the tomatoes in a separate bowl and mix in the shallots and chives.
  3. Add the salmon and fold through the crème fraîche. Check the seasoning.
  4. To finish, thinly slice the cucumber and arrange on a serving plate in a circle.
  5. Using a metal ring, arrange the salmon tartare in the centre, top with a small quenelle of crème fraiche and garnish with micro leaves.

This recipe serves 4 people. 

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Steve Roberts, Chef, Auckland Seafood School