Recipe: Salmon Tartare

If you've been to the Grocer during the week, you will have seen Adriana. She is usually spotted behind the coffee machine with a warm smile, nurturing our staff and telling all who will listen about her recent travel and cooking adventures!
Her cooking style is self-described as an “organised mess”, but if you ask any of us in the Grocer, we will say, “delicious!”. On the weekend, she can be found at farmer's markets collecting seasonal, colourful ingredients for her recipes (while also eyeing inspiration for the Grocer). Speaking of inspiration, when we were asking about a recipe for Mother's Day, Adriana knew what to make - Salmon Tartare.
An excellent starter Adriana describes as “A true winner and completely delicious”. The ultimate way to spoil your mum this Sunday!
Why not find out for yourself - check out the full recipe below 👇

Salmon Tartare

Makes 10


1 Baguette, cut into 2-4cm thick pieces
1 clove of garlic, peeled
1 fillet of salmon (deboned, skin off)
Juice of 1 lime
1/4 bunch of chives
100 ml crème fraîche
50g fish roe or caviar
Dill (to garnish)
Salt and pepper (to season)


    1. Slice your baguette into 2-4 cm thick pieces and place them into a pan on medium heat with olive oil. Once toasted, remove from the heat. While the bread is warm, rub the garlic clove onto the bread pieces and let the garlic infuse into the bread. Leave to cool completely.

    2. Cut the chives and place them in a medium bowl while your bread is cooling. Dice your salmon into small cubes and place in the same bowl. Softly stir it to combine.

    3. Add salt and pepper (to taste) and lime juice to the salmon and fold. Leave the mixture to sit for 15 minutes, allowing the salmon to cure.

    4. Once the salmon is cured and the bread is cool, it is time to assemble. Place your baguette slices on a platter, place a tablespoon of salmon mixture on each, dollop on a teaspoon of crème fraîche, half a teaspoon of fish roe/caviar, and garnish with dill.
    Serve immediately!

    Handy hints

    This dish can be prepared ahead of time. Toast and garlic rub your baguettes to allow them to cool completely before assembling. Cut all other ingredients and leave them separate to prevent curing.
    Assemble as you need so the salmon mixture doesn't soften the bread.
    Very easy to transport

    Buy your hamper here!



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