Tartare de saumon

Serves: 4 servings

Preparation time: 20 min

CookTime: 10 min

Total time: 30 min


  • 3 finely sliced green onions
  • 2 tbsp of Olive oil
  • 3 tbsp mayonnaise
  • 1 tsp sriracha sauce
  • 1 tsp. Dijon mustard
  • 500 g of salmon tartar quality, the skin removed, kept cool until the time to cut it
  • 130 g of smoked salmon, finely chopped.
  • ½ c. panko breadcrumbs
  • Salt and pepper
  • 1 thin sliced baguette
  • 142 g Spring Mix


  1. Start the oven at 400 °F.
  2. In a bowl mix the green onions, olive oil, mayonnaise, sriracha and Dijon mustard.
  3. Fill a large bowl of ice and very cold water. Place the bowl containing the preparation in the one of ice and water.
  4. Finely cut the salmon into small cubes about 0.5 cm/1/5 in. And put it in the bowl as and when.
  5. Add smoked salmon.
  6. Season generously. Refrigerate.
  7. Spread the baguette slices on a cooking plate and bake between 5 and 10 min. Remove from oven when bread is firm, crouton like.
  8. Add panko breadcrumbs to tartare.
  9. Serve the tartar using a ring mould if you have one. Accompany with croutons and spring mix beforehand mix with your favourite vinaigrette.