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salmon tartare

Tartare of marinated salmon

A firm favourite at Belmond Le Manoir aux Quat'Saisons

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 Le Manoir, albeit in a slightly modernised form.

Ingredients Required

For curing the salmon

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

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

For the cucumber salad

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

To serve

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

Cooking Method


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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 Le Manoir is brought charmingly to life.

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