Oriental salmon tartare

Fresh salmon is best served raw. Michael Diacono makes a delicious salmon tartare with oriental spices and 'cooked' only in the juice of the lemons. 

Oriental salmon tartare


  • 1 salmon fillet
  • 1 lemon, juice only
  • 2 tsp sesame seeds
  • 1 tbsp dill, chopped
  • 1 tbsp salted capers, chopped
  • ½ small cucumber, chopped
  • 1 tbsp seaweed 
  • Sprig coriander


  1. Chop the salmon fillet into small chunks. 
  2. Add the lemon juice. 
  3. Add the sesame seeds, dill and capers and mix well. 
  4. Place in a circular mould and press down. 
  5. Remove the mould and add the seaweed to the top. 
  6. Serve with cucumber slices and a sprig of coriander. 

This recipe appeared on Gourmet Today TV, aired on TVM on 12 August, 2016. 

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