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Home > Recipes and Tips > Salmon Tartar - half raw/half smoked

Salmon Tartar - half raw/half smoked

For 6 to 8 persons as a starter or as aperitif in 12 small presentation glasses

Time of preparation: approximately 20 minutes.

Time of rest before service: 2 to 3 hours well filmed in the refrigerator!


  • 160-180 g of "Royal Filet", the heart of the smoked salmon
  • 160-180 g of raw salmon filet
  • One 1/2 chiseled shallot
  • Chive finely chopped
  • An egg yolk
  • ½ soup spoon of hot mustard of Dijon.
  • 75-100 g of “fjord” (cottage cheese)
  • 75-100 g of fresh thick cream 30-40 %
  • 40-50 g of salmon or trout eggs - Optional
  • Salt and Pepper


  • Cut the all the salmon in small dices (small squares) and put them in a bottom of hen.
  • Incorporated the shallot, the chive, the yellow of egg, the mustard and mix delicately.
  • Put in the fjord and the fresh cream, mix again delicately to obtain one homogeneous mass.
  • Optional: you can also add 40-50 g of salmon our trout eggs which gives to the Tartar a sublime and crunchy taste.
  • Now place the whole filmed in the refrigerator for minimum 2 to 3 hours before serving.

Enjoy your meal!

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