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Two salmon tartare with herbed mixed greens

Mains, Fish, Seafood & Shellfish

Kinfe cut Atlantic salmon and smoked salmon tartare garnished with cornichons, capers, pine nuts and chives and served with mixed greens dressed with a parsley and basil vinaigrette.


Recipe for 4 persons

For the salmon tartare

400 Gr
Salmon filet skin-off
80 Gr
Smoked salmon
1 Unit(s)
30 Ml
30 Ml
15 Sprig(s)

For the herbed mixed greens

4 Handful(s)
Mixed greens
4 Sprig(s)
4 Sprig(s)
15 Ml
White balsamic vinegar
30 Ml
Olive oil
5 Ml
Grainy mustard

For the croutons

0.50 Unit(s)
  • Olive oil
  • Salt and pepper
Two salmon tartare with herbed mixed greens

Preparation time: 30.00 min

  • General preparation

    Cut the fresh salmon and smoked salmon into small cubes. Finely chop the shallots and chives. Chop the gherkins and capers. Chop the basil and parsley.

  • Croutons preparation

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

  • Tartare preparation

    Mix the diced salmon in a bowl. Successively add the shallot, cornichons, capers, chives. Season with salt and pepper and add a drizzle of olive oil. Place in the refrigerator.

  • Mixed greens preparation

    In a small bowl, combine Dijon mustard and white balsamic vinegar with a whisk. Season with salt and pepper and gradually add the olive oil while whisking gently. Add the chopped parsley and basil mix it with the mixed greens at the last moment.

  • To serve

    On each plate, use a ring mold to present your tartare and serve with the herbed mixed greens and a few croutons.

Balanced seasoning is the key to a successful tartare. Feel free to taste and taste again in order to adjust the seasoning.

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