Salmon tartare from new brunswick, yuzu mayo, masago, chives and cucumber

Salmon and tuna

Salmon tartare served with a yuzu mayonnaise, diced cucumber and masago.


Recipe for 25 Tapas

Salmon tartare

520 Gr
Salmon filet skin-off
1 Unit(s)
8 Sprig(s)
1 Tsp
1 Unit(s)
2 Tsp
2 Tbsp
Black sesame seeds
1 Tbsp
Hellmann's mayonnaise
1 Tbsp
Yuzu juice
1 Unit(s)
Lime zest(s)
1 Tbsp
Masago caviar
  • Olive oil
  • Vegetable oil
  • Salt and pepper

Preparation time: 30 min

  • Mise en place

    Remove the skin from the salmon and cut it into small cubes.
    Peel and remove the seeds from the cucumber and then cut it into small cubes.  
    Finely slice the French shallots, green onions and chives.
    Toast the sesame seeds if they are raw.
    Mix the yuzu and the mayo together.

  • Salmon tartare

    Dice the salmon.

    In a bowl, mix all the ingredients with the salmon and season to taste with salt and pepper.

  • Plating

    Use a round mold ti fill up with your tartare.

    You can use some of the ingredients to garnish on top (chive, sesame, masago...)

To get the best possible results, make sure all your ingredients are diced finely as it will ensure the best texture when eating. Before adding your citrus to the mayonnaise, make sure you have added enough oil so that the mayo is solid otherwise it will be to liquidy and you will not have a tartar that holds.

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