Classic Salmon Tartare
Classic Salmon Tartare
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Classic Salmon Tartare

20 MIN
27 bites, approximately


Salmon Tartare

Seaweed Chips


Salmon Tartare

  1. In a bowl, combine mayonnaise, chives, capers, mustard, lime juice and Tabasco sauce. Add salmon. Mix thoroughly. Season with salt. Cover and refrigerate until ready to serve. Place on seaweed chips, if desired.

Seaweed Chips

  1. In a large 30-cm (12-inch) skillet with high edges, heat oil over medium-high heat.
  2. Spread cornstarch on a large plate. Set aside.
  3. On a work surface, brush a sheet of nori at a time with egg white, on each side. Dredge to coat in cornstarch. Shake to remove any excess. Fry in oil for 30 seconds to 1 minute on each side or until crisp. Drain on paper towel. Season with salt and immediately cut into nine squares. Let cool completely. Repeat with remaining sheets.
  4. When ready to serve, place about 5 ml (1 teaspoon) of tartare on each seaweed square. Garnish with chives, if desired.


Nori seaweed chips will keep for several days in an airtight container. Tartare has to be prepared the day you will eat it.


  1. So delicious! The list of ingredients for the seaweed chips includes "1 egg white, lightly beaten" twice and no nori. I was a tad confused before reading the prep directions.

  2. Simple recipe, you can taste the salmon as the dressing is not over powering at all, perfect blend of flavours.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.