Chuck’s Salmon Tartar

Chuck's Salmon Tartar




A large bowl of ice
g sushi grade salmon filet
Generous pinch of chopped parsley
Generous pinch of finely chopped chives
Pinch of coarsely chopped shallots
Pinch celery leaves
heaping Tbsp of grated horseradish
Handful of micro arugula
Pinch of sea salt
Zest of half a lemon
Small handful of croutons
A drizzle of olive oil
splashes of jalapeño sauce
Pinch of ground pepper


Step 1

Chop your parsley, chives and shallots. Tear your celery leaves from the stalks. Set aside.

Step 2

Place a medium sized mixing bowl in the large bowl of ice. Preparing this on ice keeps it nice and cool all the way through.

Step 3

Skin your salmon filet.

Step 4

Clean any brown flesh left behind – you want the salmon to be bright pink.

Step 5

Chop the filet into small ¼ inch cubes. Place in the mixing bowl.

Step 6

To the salmon add your parsley, chives, shallots and celery leaves.

Step 7

Grate in a heaping Tbsp of horseradish.

Step 8

Add a handful of micro arugula. If you can’t find micro arugula, regular arugula can work – just tear the leaves into smaller pieces.

Step 9

Add a pinch of sea salt, and zest in half a lemon.

Step 10

Toss in a small handful of croutons.

Step 11

Drizzle with olive oil. Salmon is a fatty fish, so don’t be too generous.

Step 12

Add 2 splashes of jalapeño sauce, and a pinch of ground pepper.

Step 13

Toss together.

Step 14

Serve on a cold plate, and garnish with a pinch of grated horseradish.

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