Arctic Char Tartare with Citrus

Arctic Char Tartare with Citrus

  • Preparation 20 min
  • Freezing 15 min
  • Servings 4

How do you make a classic recipe like fish tartare more sustainable? Look to Arctic char from northern Canada. To up the ante even further: salty, caviar-like mullet roe (another feel-good, sustainably sourced seafood), a double dose of citrus (lemon and orange zest), a touch of spicy sambal oelek and finely sliced shallot and chive. We recommend you use the best olive oil you can afford to add a little finesse to what is ultimately a fuss-free recipe. Served with a fresh green salad and croutons, this is an elegant meal for two.

Featured in RICARDO Magazine (SPRING 2019)



    • 3/4 lb (340 g) skinless Arctic char
    • 1 tbsp mullet roe
    • 1 tbsp shallots, finely chopped
    • 1 tbsp chives, finely chopped
    • 1 tbsp (15 ml) olive oil
    • 1 tsp orange zest, finely grated
    • 1 tsp lemon zest, finely grated
    • 2 tsp (10 ml) lemon juice
    • 1/2 tsp (2,5 ml) sambal oelek
    • Green salad, for serving
    • Toasted bread slices, for serving


Note from Ricardo

Eco-friendly tip: Another sustainable, and made-in-Canada, caviar alternative? Shortnose sturgeon roe from New Brunswick!

Personal Note