Antonia Magor Nutrition

Salmon Tartare

Antonia MagorComment

This meal speaks to me of Scandinavian breakfasts and trendy Copenhagen brunch spots, but that may just be me. Salmon is a great option of oily fish, "oily fish" most often refers to fish from cold water and therefore contain more healthy fats and a high nutritional content of omega 3 fatty acids, vital for cell health. Eating cold fish might not seem the most appealing to some people and you could use the option here of cooked salmon should you feel a little squeamish.  

Free from gluten and dairy. 

Total Time 15 minutes

Serves 2


  • 150grams salmon, sushi quality
  • 1 small shallot, very finely chopped
  • 2 tablespoons cornichons, finely chopped
  • 1 tablespoon dill, finely chopped
  • 1 tablespoon capers
  • 1/2 lemon juice
  • 2 tablespoons high quality extra virgin olive oil
  • To serve, toast and lemon. Extra caper berries optional. 


  • With a sharp knife cut the salmon into small cubes, about 5mm square. 
  • Mix with the rest of the ingredients together with the salmon, don't be surprised when the salmon slightly changes colour as the acidity of the lemon juice has the ability to do this. 
  • Serve soon after preparing with mashed avocado on toast, lemon and extra capers.