Asian-style Salmon Tartare

Asian-style salmon tartare with spring onions and Golden Nectar extra virgin olive oil
Prep Time20 mins
Resting time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: Asian style
Keyword: Raw Salmon
Servings: 4 people


  • 400 gr raw sushi-grade salmon
  • 2 tbsp finely cut spring or salad onions heaped - but the amount can vary depending on your taste
  • 1 bunch finely cut fresh dill amount will depend on your preferences
  • finely cut chives amount will depend on your preferences
  • 1 tsp wasabi
  • 1 tbsp Golden Nectar extra virgin olive oil
  • 1/2 tbsp soya sauce
  • 1 whole freshly pressed lime juice
  • 1/2 tbsp mirin add to taste
  • crème fraîche to serve on the side
  • toasted bread to serve on the side
  • watercress decoration - and optional
  • fresh chilli decoration - and optional


  • Make sure the salmon stays in the fridge until the last moment, wash well and chop in small pieces to form a tartare. Put back into the fridge.
    Finely chop your spring onions, dill and chives and keep aside.
    Press your lime, best results are obtained by pressing the lime with a fork, sneezing the lime with one hand and making and up/down movement with the fork in the other hand. Add soya sauce, Golden Nectar, wasabi and mix well. Taste and may be add some mirin.
    Bring everything together, mixing well and let it rest in the fridge for 10 minutes to allow the different flavours to penetrate well.
    Serve with toasted bread, pumpernickel or blinis and some crème fraîche.
    Decorate with some fresh chilli and watercress leaves.