Two-Salmon Tartare


  • 1/2 lb fresh salmon
  • 1/2 lb smoked salmon
  • 4 tsp shallot, finely chopped
  • 3 tsp dijon mustard
  • 1 teaspoon whole grain mustard
  • 2 tbsp olive oil
  • 4 teaspoons lemon juice
  • 3 tbsp dill, finely chopped
  • 2 tbsp parsley, finely chopped
  • 2 soup capers, rinsed and drained
  • salt and pepper

Cooking directions

  • Remove the skin and brown parts of the fresh salmon, cut into small cubes and place in a bowl. Chop the smoked salmon and add to the bowl.
  • Add remaining ingredients and season with salt and pepper to taste. Refrigerate at least 30 minutes.
  • Place a 3-inch cookie cutter on a plate. Fill with tartare and press with the back of a spoon to level the surface. Gently remove the mould. Repeat to form 4 portions.
  • Place micro-sprouts or arugula on top. Can also be served on a bed of arugula or watercress.
  • Serve with crackers, chips or baguette slices.
  • Bon Appétit.

Ingredients in this Recipe

  • Fresh Atlantic Salmon Fillets

    approx. package 300g

    Supermarché PA Fresh Atlantic Salmon Fillets approx. package 300g

  • Adar Smoked Salmon 250g

  • Maille Dijon Mustard 500ml

    Aurora Kosher Salt 1.36kg

  • Ilios Capers 100ml

  • Finn Crisp Multigrain Thin Crispbreads 175g

  • Supermarché PA Italian Parsley per unit

  • Supermarché PA Canadian (Curly) Parsley per unit

  • Ilios Extra Virgin Olive Oil 750ml