Salmon Tartare

Yields 1.5 Cups


  • 8 oz Alaskan Wild Salmon filet, skinless, chopped fine
  • 1 Tbsp Good quality Garlic Aioli or Mayonnaise
  • 1 1/2 tsp Dill Pickles, minced
  • 1 1/2 tsp Shallots, minced
  • 1 Tbsp Fresh parsley leaves, chopped fine
  • 1/2 Tbsp Lemon juice and 1 tsp zest, minced
  • 2 tsp Extra Virgin Olive Oil
  • 1/4 tsp Salt pinch Fresh ground black pepper
  • 1 Tbsp Dill, chopped (reserve some sprigs for garnish)


  • Check Salmon to ensure there are no pin bones or silver skin (Fish Monger or Butcher can remove these for you)
  • Chop and combine all the ingredients for the tartare in a medium bowl and mix thoroughly.
  • Adjust salt, pepper and lemon juice to taste.

To Assemble

  • Spread a bit of garlic aioli or mayonnaise over flatbread (optional)
  • Place 1-2 Tablespoons of salmon mixture onto a Rustic Bakery Flatbread cracker or Flatbread Bite
  • Top with a sprig of fresh dill
  • Repeat for the remaining salmon mixture.