Salmon tartar, dill, cucumber, lemon zests, spicy mayonnaise and panko crumble

Brunch, Gluten free, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

Classic salmon tartar recipe, tasteful and a sure shot of flavors.


Recipe for 4


600 Gr
Salmon filet
1 Unit(s)
8 Sprig(s)
5 Ml
1 Unit(s)
15 Gr
Masago caviar
25 Gr
1 Unit(s)
Lemon zests
10 Tbsp
Japanese breadcrumbs (panko)
1 Sprig(s)

Spicy mayonnaise

100 Ml
Olive oil
1 Pinch(es)
Fleur de sel
2 Unit(s)
Egg yolk
1 Tbsp
Dijon mustard
30 Ml
Yuzu juice
100 Ml
Vegetable oil
1 Tsp
Sriracha sauce
Salmon tartar, dill, cucumber, lemon zests, spicy mayonnaise and Panko crumble

Preparation time: 35 min

Preheat your Oven at 375 °F

  • Mise-en-place

    Take the skin off the salmon and cut it into small cubes.

    Peal and take out the cucumber's seeds, then cut it into a nice brunoise.

    Chive the as finely as possible.

    Panko off in the oven for 5mins at 375F.

  • Mayonnaise

    In a kitchenaid bowl, put the egg yolk and the Dijon in and start it up (3). Wait for the blend to be all mixed and smooth then gradually begin to pour the olive oil bit by bit (6). Do so gently until there is no more oil then back at speed 3 to incorporate et yuzu juice and the sri racha, salt & pepper. Done.

  • Montage

    In a bowl, throw in the salmon, the cucumber and then the masago and the shallots. Blend everything altogether very delicately and add the sriracha and the yuzu until the desired texture. Final touch is the chive and the salt & pepper and the panko.

    Dress the tartar in a cookie cutter with on top of it some lemon zests, some more panko and shouts of dill.

Official partners

No need to go ballistic with the salmon tartar cutting. Just make sure it's roughly all cut the same size (harmony) for maximum result, tastewise.

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