Salmon Tartare on Fruity Green Bed

5 from 5 votes
Prep Time 30 mins
Cook Time 10 mins
Rest Time 2 hrs
Total Time 2 hrs 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 12 kcal



  • 1 kg Salmon fillet
  • 1 Bd Spring onions
  • 3 Pc. Mangoes
  • 3 Pc. Ripe avocado
  • 1 tsp Mango jam
  • 1 Pc. Lime
  • 2 tbsp Olive oil
  • Salt
  • Pepper
  • Chilli flakes
  • Leaf lettuce


  • 1 packet Dry yeast
  • 500 g Flour
  • 275 ml Water
  • 2 tsp Salt
  • 3 tbsp Olive oil
  • Sesame

Yoghurt dressing:

  • 5 tbsp Mild yogurt
  • 1 tbsp Olive oil
  • 2 tbsp Sugar
  • 1 tsp Balsamic vinegar
  • 1 tsp Mustard
  • Parsley



  • Fillet the salmon and cut into small cubes. Cut the spring onions into small rings and mix with the salmon.
  • Add the oil, salt, pepper and the zest and juice of the lime to the tartare.
  • Peel and dice the mangoes. Mix in the mango jam and chilli flakes.
  • Let the tartare and mango mixture steep in the refrigerator for several hours.


  • Preheat the oven to 200 degrees.
  • In a bowl, knead everything except the sesame seeds. Cover the dough and let it rest for 10 minutes.
  • Knead the dough again and roll out into a rectangle. Halve the rectangle, cut the halves into 1 cm thick strips. Now roll the strips into long rolls with your hands.
  • Place the blanks on a baking sheet lined with baking paper, bake for about 10 minutes and then leave to cool on a wire rack.
  • The sesame can be sprinkled on the grissini either before or after baking. Use a little olive oil to keep it on the dough

Yoghurt dressing:

  • Put all ingredients in a shaker and mix by shaking. Chop the parsley and fold in. The dressing can also steep in the refrigerator.


  • Dice the avocado meat and add to the mango mixture. Spread the lettuce on the plates, top with the mango and avocado mixture and then the tartare. Drizzle the dressing on the salad, drape the grissini on the tartare.


Serving: 100gCalories: 12kcalCarbohydrates: 2.3gProtein: 0.2gFat: 0.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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