Salmon tartare recipe by Raymond Blanc

Salmon tartare recipe by Raymond Blanc


  • For curing the salmon
  • 600g fresh Scottish salmon pin-boned and skin-off
  • 1 tbsp sea salt
  • 1 tbsp caster sugar
  • 2 tsp zest lemon
  • 2 tsp chopped dill
  • For the tartare
  • 600g cured salmon (see above)
  • 60g finely chopped shallots
  • 1 tsp Dijon mustard
  • 2 tbsp sour cream
  • 2 tsp lemon juice
  • 1 pinch cayenne pepper
  • For the presentation
  • 8 lemon segments skin and pith removed, diced small
  • 15g caviar
  • 8 tsp creme fraiche, whipped to stiff peaks
  • 2 pinches of paprika
  • 18 fronds of dill
  • 18 micro mustard leaves


  • Place the salmon fillet on a piece of cling film large enough to wrap it completely.

    In a bowl, mix together the salt, sugar, lemon zest and dill and gently rub the mixture into both sides of the salmon.

    Seal the cling film around the seasoned salmon fillet like a parcel and chill in the fridge for 12 hours. This process not only seasons the fish but also partly cures it, removing moisture, and gives it a wonderful texture and flavour.

  • Remove the salmon from the fridge and unwrap the cling film. Lift the salmon fillet and rinse it under cold running water; pat dry with a paper towel.

    Dice the salmon into 3-4 mm cubes and place in a bowl. This is important as it will lend a beautiful texture to the tartare.

    In a separate bowl, mix together the shallots, mustard, sour cream, lemon juice and cayenne pepper. Add the diced salmon. No salt is needed as the salmon has already been lightly cured.

    Cover the tartare mix with cling film and reserve in the fridge. This process is also important as it acts as a secondary marinade; the salmon absorbs all the sour cream, giving it richness.

  • Place an 11cm pastry cutter in the centre of each plate and divide the salmon tartare between them.

    Level out the tartare by pressing down gently with the back of a teaspoon; it should be 1cm deep. Carefully lift off the pastry cutter.

    Arrange the lemon dice and caviar on top of the salmon.

    Place two small quenelles of crème fraîche on each serving and dust lightly with a pinch of hot paprika.

    Add 2 or 3 fronds of dill and finish with a few micro mustard leaves.

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