Two salmon tartare from Kim Phat

Two salmon tartare


  • 200g ultra fresh salmon in the belly, cut into small cubes
  • 100g smoked salmon cut into small cubes
  • 1 chopped French shallot
  • 5 finely chopped sweet pickles
  • 1 CASE Dijon mustard
  • 2 CASES olive oil
  • 1 CASE lemon juice
  • 2 CASES chopped parsley
  • 1 CASE chopped vinegar capers
  • 1 CAT fleur de sel
  • 4 pepper mill towers
  • 2 capers


1-Take a glass bowl and place it on another ball filled with ice cream
2-Put all the ingredients in the bowl and mix them well
3- Using a metal circle on a plate, fill with tartare and add a caper
4- Serve with croutons and a side salad or fries

Fresh salmon

Gray shallot

Dijon mustard

Extra Virgin Olive Oil


Black pepper