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Grilled salmon

Grilled salmon

Fresh raw fish and seasonings are used to make salmon tartare. It's usually served as an appetizer spread on crackers or bread.


  • 1 ½ lb (675 g) skinless salmon
  • 4 tsp finely chopped shallot
  • 2 tbsp (30 ml) white wine vinegar
  • 1 tbsp (15 ml) water
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp finely chopped fresh chives
  • 4 tsp (20 ml) lemon juice
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tbsp (15 ml) whole-grain mustard
  • 1 tbsp chopped capers
  • 1 tsp (5 ml) Tabasco sauce, to taste Ice cubes


15 min
  • Fill a bowl two-thirds full with ice cubes. Place a second bowl on top. This allows the fish to remain cold during preparation.
  • With a knife, cut the salmon into small dice and place in the chilled bowl as you go. Set aside in the refrigerator.
  • In a small bowl, combine the shallots, vinegar and water. Let marinate for 5 minutes. Drain the shallots and discard the liquid.
  • Add the shallots and the remaining ingredients to the salmon. Season with salt and pepper and mix thoroughly.
  • Serve immediately with a green salad, toasted bread or homemade potato chips.
January 28, 2022