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Last year, my salmon, strawberry & spicy mayonnaise tartare recipe was a huge hit, just like the beef tartare recipe in my book. I didn’t know people liked tartare so much. I thought it was something people were scared of because it’s made with raw meat and fish.

I wanted to share another idea that I make all the time at home, with smoked and fresh salmon. I was also looking for an original way to add a crunch to the tartare instead of always eating it with bread, so I made a delicious panko crumble. 

  • ServesServes 4
  • Prep time15 min
  • Cook time-
  • Timeout-
  • FreezingNe se congèle pas.

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For the tartare
  • 10.5 oz fresh salmon, finely chopped
  • 3.5 oz smoked salmon, finely chopped
  • 1/2 shallot, thinly sliced
  • 1/2 teaspoon Dijon mustard
  • Juice of 1/2 lemon
    Replacement options

    or lime

  • 1 tablespoon plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons capers, chopped
  • 2 tablespoons pickles, chopped
  • 1 tablespoon fresh dill, chopped
    Replacement options

    or fresh basil, chopped

For the crumble
  • 1 tablespoon butter
  • 1 cup panko
  • 1/2 teaspoon smoked paprika
  • Generous pinch of salt


  1. Melt the butter in a pan. Add the panko. Mix well. Add the paprika and salt and cook for a few more seconds. Remove from heat. Set aside. 
  2. In a bowl, combine all the tartare ingredients and serve sprinkle with crumble. 
Recipe published on August 19, 2018