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Recipes
salmon tartare

Tartare of marinated salmon recipe

A firm favourite at Belmond Le Manoir aux Quat'Saisons

Serves4
Preparation10 Mins
Cooking Time10 Mins

This salmon recipe is a very old friend to me; it was one of the original dishes I created for my first restaurant, Les Quat’Saisons. In those days, sushi was not as prevalent as it is today in Britain so I incurred a few derogatory comments from some of my guests. Today, the idea of raw fish is no longer such a shock and this recipe has earned its place as a firm favourite at Belmond Le Manoir, albeit in a slightly modernised form.

Ingredients Required

For curing the salmon

300g
organic farmed salmon fillet, skinned and pin-boned
½ tbsp
sea salt
½ tbsp
caster sugar
1 tsp
lemon zest
1 tsp
dill, chopped

For the tartare

300g
cured salmon, see above
30g
shallots, finely chopped
½ tsp
Dijon mustard
1 tbsp
soured cream
1 tsp
lemon juice
1 pinch
cayenne pepper

For the cucumber salad

5ml
grapeseed oil
1tsp
Chardonnay vinegar
1tsp
water
1 pinch
freshly ground black pepper
6 ribbons
cucumber, lightly salted, frozen for 3 hours & defrosted
1tsp
mustard seeds, blanched for 5 minutes in boiling water to re-hydrate them
1 tiny sprig
fresh dill, picked and chopped finely

To serve

4
lemon segments, skin and pith removed, diced small
8g
caviar
4 tsp
crème fraîche, whipped to stiff peaks
1 pinch
paprika
12 fronds
dill
12
micro mustard leaves

Cooking Method

Voila!

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This recipe is adapted from the book Le Manoir aux Quat'Saisons: The Story of a Modern Classic

A personal tour of Raymond's legendary restaurant-hotel through the four seasons, including 120 recipes from his celebrated kitchens. With spectacular photography of the signature dishes, luxurious rooms and ravishing gardens, and beautiful and witty illustrations throughout, the fairy tale of Belmond Le Manoir is brought charmingly to life.

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