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Salmon Tartare & Caviar… The caviar here is optional but truly adds so much to it!

Recipe Tip

If you do decide to use the caviar make sure you wrap your ring mold with plastic wrap and use either plastic, wood or mother of pearl. Metal is reactive so it transfers the taste to the delicate caviar.

Salmon Tartare & Caviar

By Nadia Aidi
Salmon Tartare & Caviar… The caviar here is optional but truly adds so much to it!


  • 6 oz sushi grade salmon
  • 2-3 tbsp creme fraiche
  • 1 lemon, zest and juice
  • 1 tbsp olive oil + more for the baguette
  • 3 tbsp chives
  • Salt/pepper to taste
  • 2 tbsp tamari
  • 1 tbsp lemon
  • 1 tbsp fresh orange juice
  • Caviar to taste, royal ossetra
  • English cucumber slices to taste
  • Baguette slices, reaaaal thin


  • Chop the salmon super small. Add to a bowl with the creme fraiche, chives, zest of 1 lemon, salt, pepper and olive oil
  • Fry the baguette slices in olive oil on one side only
  • Combine the tamari, lemon & orange juice
  • Arrange cucumbers in a plate, add the ring mold in the center, add in the salmon pressing it real well, top it with caviar. Drizzle the sauce on top of the cucumber
  • Eat with the baguette

Nutrition information is automatically calculated, so should only be used as an approximation.

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