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salmon gravlax tartare, lemon cream, potato salad with capers & dill

Vegetables and Fruits, Salmon and tuna

Salmon gravlax cut as a tartare, platted on grilled country bread with a nice and smooth lemon cream cheese on top. Garnished with a simple and tasteful potato salad with capers & dill. Perfect summer appetizer!


Recipe for 4


400 Gr
Salmon filet
80 Gr
Coarse salt
80 Gr
Icing sugar
10 Gr
Fennel seeds
0.50 Bunch(es)
75 Ml
3 peppers

Lemon cream

75 Gr
Cream cheese
40 Gr
35% cooking cream
0.25 Unit(s)
Lemon juice

Bread toast

1 Lb
Baby potatoes
2 Pinch(es)
Fleur de sel
4 Turn(s)
Fresh ground black pepper
100 Ml
2 Sprig(s)
1 Tbsp
Dijon mustard
75 Ml
Olive oil
1 Unit(s)
Lemon zests
  • Salt and pepper
  • Olive oil

Preparation time: 30.00 min

  • Salmon gravlax

    Mix the chopped dill with the fennel seeds, the salt and the sugar.

    Place the salmon skin side at the bottom on a backing tray with a parchment paper, put a good drizzle of vodka all over.

    Let it seat in the fridge for 10 to 12 hours.

    Rinse the salmon under cold water.

  • Lemon cream

    In a bowl, put the cream cheese, mix it with a spatula, add the cream, season it and mix it again. Add the lemon and mix it again, put it in a pastry bag with a small socket.

  • Gravlax tartare

    Cut the salmon in small cubes, put it in a bowl with the yuzu, pepper, chives, and green onions, mix it well.

    Fill a 3.5 cm cookie cutter with the tartare, press it well and remove it once firm and right to form a nice cylinder.

  • Potatoes salad

    In a pot of cold salted water, put the potatoes sliced in halves.

    Bring to a boil and cook for 10 minutes. Check with the tip of a knife if the potatoes are cooked.

    Strain and rince under cold water.

    In a bowl mix with olive oil, balsamic, salt, pepper and mustard. 

  • Montage

    Lay down the tartare on the croutons, put some nice spots of lemon cream everywhere, and finish it with some fresh chives.

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