L'atelier des Chefs cooking classes - Asian Salmon Tartare

Asian salmon tartare

Tartare of salmon marinated with spring onions, coriander, chilli, sesame oil and lime juice.

Recipe rating: (14 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Salmon 500 g
  • Sesame oil 15 ml
  • Fresh ginger 15 g
  • Olive oil 30 ml
  • Lime juice 15 ml
  • Fine salt 6 pinch(es)
  • Freshly ground black pepper 6 Turn
  • Spring onion(s) 1 whole
  • Fresh coriander 0.25 bunch
  • Red chilli(s) 1 whole
  • Fresh coriander 0.25 sprig

Chef's tip

"Use only the freshest skinned and boned salmon possible when making these canapes."


Finely chop the spring onion, the red chilli and the 1/4 bunch of coriander. Finely chop the salmon into half centimetre cubes.

Add the sesame oil, olive oil, chopped ginger, chilli, spring onion and coriander to the salmon and mix. Season with salt and pepper. Leave to marinade for half an hour.

Serve on china spoons as a canape and garnish with a sprig of coriander.

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