Salmon tartar with sun dried cranberries and spicy mayonnaise and olive oil crostini

Mains, Tapas, Fish, Seafood & Shellfish, Salted

Atlantic salmon tartar with dried cranberries for a tangy-sweet touch and a homemade mayonnaise spiced with chili paste.


Recipe for 4 persons

For the salmon tartare

480 Gr
Salmon filet skin-off
15 Ml
15 Ml
1 Unit(s)
30 Ml
Dried cranberries
5 Sprig(s)

For the spicy mayonnaise

1 Unit(s)
Egg yolk
15 Ml
Dijon mustard
10 Ml
Chili paste (sriracha)
200 Ml
Vegetable oil
0.50 Unit(s)

For the croutons

0.50 Unit(s)


4 Handful(s)
Mixed greens
30 Ml
Vegetable oil
15 Ml
Red wine vinegar
5 Ml
Dijon mustard
  • Olive oil
  • Salt and pepper
Salmon tartar with sun dried cranberries and spicy mayonnaise and olive oil crostini

Preparation time: 30 min

Preheat your four at 400 °F

  • Croutons preparation

    Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with  live oil. Season with salt and pepper. Bake for about 10 minutes until crisp.

  • Salmon tartare preparation

    In a bowl, combine the salmon, capers, gherkins, shallots, cranberries and chives. Then add a few tablespoons of spicy mayonnaise to taste. Season with salt and pepper.

  • General preparation

    Cut the salmon into small cubes. Finely chop the shallot and chives. Finely chop the capers, gherkins and cranberries.

  • Spicy mayonnaise preparation

    In a bowl, place the egg yolks and Dijon mustard wish a dash of lemon juice. Whisk the mixture while slowly incorporating vegetable oil until you get a firm mayonnaise. Season with salt, pepper and add the chili paste to taste.

  • For the salad

    Combine the mustard and vinegar together, then emulsify by pouring oil as you continue to whisk. Mix salad with dressing just before serving.

  • To serve

    With the help of a ring mold to form a nice circle of tartar and garnish your plate with a few croutons and a small mixed green salad dressed to your liking. Alternatively, to serve as a tapas, form small quenelles with two spoons and place them on each crouton. Garnish each tapas with a dried cranberry.

Freeze fresh salmon a few hours before cutting your tartare to facilitate making nice cubes.

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