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Salmon Tartare

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • 250g sashimi grade (or smoked) salmon fillet.
  • 1 tablespoon of finely chopped red onion.
  • Zest from 1 lemon.
  • 2 tablespoons of smoked rapeseed oil.
  • 2 tablespoons finely chopped chives.
  • 1/4 teaspoon of dried seaweed flakes.
  • 1/2 teaspoon of black sesame seeds.
  • 1/2 teaspoon of white sesame seeds.
  • Juice from half a lemon.
  • Optional toppings:

  • Rye melba toast.
  • Beetroot pickled quail egg.
  • Slices of raw beetroot
  • Dill
  • Teaspoon of chraine (pickled beetroot and horseradish relish).
  • 2 teaspoons of beetroot mayonnaise (cooked beetroot mixed with Fussels Classic Mayonnaise).


  • Combine the tartare ingredients and leave in the fridge for 30 minutes for the flavours to combine.
  • Arrange on 2 plates and decorate.

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